450 g pasta twists (fusilli)
350 g cooked chicken; diced
1 medium red pepper; diced
1 medium green pepper; diced
1 red onion; diced
1 75 g can black olives; drained, pitted, halved
125 g Mozzarella cheese; grated
50 g fresh parsley; chopped
VINAIGRETTE:
2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
175 ml olive oil
Cook the pasta, drain and cool in running water. In a large bowl, toss all the salad ingredients. In a small bowl, whisk all the dressing ingredients except the oil until the salt dissolves, then gradually whisk in the oil. Toss with the salad. If possible, refrigerate for 2 hours or longer to let the flavours mingle, then toss again before serving.