• 1 lb Rao’s fusilli pasta
• 10 ounces crumbled goat cheese or mozzarella
• 1/3 cup grated Romano cheese
• 1 cup Rao’s grilled green olives
• 1 jar of Rao’s roasted red peppers with mushrooms, drained
• 3 tablespoons Rao’s extra virgin olive oil
• Chopped fresh parsley
• Salt and pepper to taste

Bring a large pot of salted water to a boil. Add Rao’s fusilli and cook until al dente. Meanwhile, combine the goat cheese, romano cheese, olives,  Rao’s roasted peppers and mushrooms.  Add drained pasta to the bowl and drizzle with olive oil.  Sprinkle with chopped parsley.

serves 4-6