Serves 8

625 ml fusilli. 50 ml olive oil. 5 garlic cloves, minced. 1 medium onion, finely chopped. 1 each red & yellow or green peppers finely chopped. 25 ml red wine vinegar. 75 ml cubed 1/4" mozzarella cheese. 75 ml chopped fresh Italian parsley. 75 ml black olives. salt & pepper to taste.

1. Cook fusilli, drain and set aside. 2. Heat olive oil in a large frying pan; saute garlic, onion and peppers until tender. Add vinegar and cook an additional 3 minutes. Add mozzarella cheese and parsley, saute until just heated through. 3. Season lightly with salt and pepper. 4. Combine vegetable with fusilli and mix well. 5. Add olives. 6. Chill a least 2 hours or overnight.


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