INGREDIENTS
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4 cups cooked fusilli (about 8 ounces uncooked short twisted spaghetti)
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3 cups Grilled Antipasto Vegetables
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3/4 cup (3 ounces) crumbled feta cheese
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1/2 cup chopped fresh basil
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1/4 cup Chile-Garlic Vinaigrette
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3 tablespoons chopped pitted kalamata olives