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Antipasto Bruschetta Pasta Salad


  8 oz rotini pasta

  5 cups assorted cut-up vegetables, such as broccoli florets, bell pepper strips, sliced carrots and cherry tomatoes

  8 oz bite-size fresh mozzarella balls

  4 oz pepperoni slices

  1/4 cup pitted black olives

  1/2 cup olive oil

  1 package Sweet Basil & Oregano Bruschetta Chicken

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Cook pasta as directed on package. Drain well. Place in large bowl. Add vegetables, mozzarella, pepperoni and olives; toss well.

Mix oil, vinegar and Seasoning Mix in medium bowl with wire whisk until well blended. Pour over pasta mixture; toss to coat well. Cover.

Refrigerate 1 hour or until ready to serve.