Fusilli Pasta Salad - cooking recipe

Ingredients

1 16 oz. pkg. Fusilli pasta
2 6 oz. jars marinated artichoke hearts
2 c. broccoli florets
2 c. cauliflower florets
1 c. shredded carrots
1 7 oz. jar roasted red pepper, drained and cut into strips
1 6 oz. can small pitted ripe olives drained
1 3 1/2 oz. pkg. sliced pepperoni, slices cut into halves
1 8 oz. pkg. mozzarella cheese cut into 1/2 inch cubes
1 16 oz. bottle Zesty Italian dressing divided

Preparation

Cook pasta according to pkg. directions with 2 tsp. salt; drain, rinsing well with cold water.
Drain artichokes, reserving marinade; coarsely chopped.
In large bowl, combine fusilli, artichokes, reserved marinade, broccoli, cauliflower, carrots, red pepper, olives, pepperoni and mozzarella cheese.
Pour 1 cup dressing over salad; toss to coat.\tRefrigerate covered several hours or over night.
To serve, toss salad, adding reserved dressing as needed.