Fusilli Pasta Salad

For best results, marinate no longer than 24 hours.
Servings 10 servings
Prep Time


  • 1 (16oz) package uncooked fusilli pasta
  • 2 (6oz) jars marinated artichoke hearts
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup shredded carrot
  • 1 (7oz) jar roasted red pepper drained, cut into strips
  • 1 (6oz) can small pitted ripe olives drained
  • 1 (3.5oz) package sliced pepperoni slices cut in half
  • 1 (8oz) package mozzarella cheese cut into 1/2 inch cubes
  • 1 (16oz) bottle zesty Italian salad dressing divided



  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.