Fusilli Pasta Salad




For best results, marinate no longer than 24 hours.


  1. Cook pasta according to package directions with 2 teaspoons salt; drain, rinsing well with cold water. Drain artichokes, reserving marinade; coarsely chop. In large bowl, combine fusilli, artichokes, reserved marinade, broccoli, cauliflower, carrot, red pepper, olives, pepperoni and mozzarella. Pour 1 cup dressing over salad; toss to coat. Refrigerate, covered, several hours or overnight.
To Serve:
  1. Toss salad, adding reserved dressing as necessary.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.