Marinara Pasta Salad with
Fresh Wisconsin Mozzarella

Yield: 8 servings

Ingredients

• 3 cups rotini pasta
• 1 1/4 cups (about 12 ounces) refrigerated marinara sauce
• 1/4 cup red wine vinegar
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon salt
• 2 (8 ounce) balls Wisconsin Fresh Mozzarella Cheese, cubed
• 1 medium zucchini, cut in half lengthwise, sliced
• 1 cup marinated olives, halved and pitted
• 1/2 green bell pepper, cut into small strips
• 1/2 red bell pepper, cut into small strips

Instructions

1. Cook pasta according to package directions.
2. Drain; run under cold water to chill.
3. Combine marinara sauce, vinegar, pepper sauce and salt.
4. Pour over combined remaining ingredients; mix lightly.
5. Serve immediately or refrigerate.

Notes

Variation: Omit marinara sauce, vinegar, pepper sauce and salt. Toss ingredients with 1/2 cup prepared oil and vinegar salad dressing.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin