Catelli Bistro Chicken and Red Pepper Caprese Pasta Salad

• 1 (375 g) package Catelli Bistro Fusilli
• 2 cups chopped grilled chicken
• 1 1/2 cups sliced roasted red peppers
• 200 grams cocktail-size (mini) bocconcini
• 2/3 cup prepared Italian dressing
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup KRAFT 100% Parmesan Grated Cheese
• 1/4 cup thinly sliced basil

1. Cook fusilli according to package directions.
2. Drain and rinse under cold water; transfer to large bowl.
3. Add chicken, red peppers and bocconcini to pasta; toss with Italian dressing, salt and pepper.
4. Refrigerate for at least 1 hour or for up to 8 hours.
5. Fold in Parmesan cheese and basil just before serving.
6. Serve with additional Parmesan cheese, if desired.

fusilli, grilled chicken, red peppers, cocktailsize, italian dressing, salt, freshly ground black pepper, cheese, basil

Taken from allrecipes.com/recipe/catelli-bistro-chicken-and-red-pepper-caprese-pasta-salad/ (may not work)