Fiori, Artichoke and Shrimp Salad

Insalata di Fiori con Carciofi e Gamberi. From the Barilla website. It must be the kid in me, but I love fiori (flower-shaped) pasta!

• Ready In: 27 mins
• Serves: 4-6

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  large green pepper, chopped
• 1  large  red pepper, chopped
• 1⁄2 cup  finely chopped onion
• 2  garlic cloves, minced
• 1⁄2 teaspoon  chopped fresh rosemary (may substitute 1/4 tsp. dried rosemary)
• 3⁄4 lb shrimp, peeled deveined
• 16  ounces pasta (Fiori)
•  marinated artichoke hearts, with liquid
• 1  cup  cubed smoked mozzarella cheese
• 1⁄2 cup  freshly grated parmigiano-reggiano cheese

Directions

1. HEAT oil in large skillet over medium heat. Add peppers, onion, garlic and rosemary; sauté 2 to 3 minutes, stirring occasionally.
2. ADD shrimp; continue cooking 3 minutes or until shrimp is cooked, stirring frequently.
3. COOK Fiori according to package directions; drain and return to pot.
4. ADD shrimp mixture, artichokes with reserved liquid, and cheeses to hot Fiori; toss.
5. Transfer to serving bowl. May be served hot or cold.