Ingredients

1 cup risoni pasta
1 tablespoon olive oil
1 red capsicum, sliced
2 cloves garlic, finely chopped
400g can artichoke hearts, drained and halved
1/2 cup pitted kalamata olives, chopped
1 cup Continental parsley leaves, chopped
1/2 cup basil leaves, chopped
2 tablespoons pine nuts, toasted
1/4 cup KRAFT FREE* Balsamic Italian Dressing
black pepper, to taste

Description

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