Mediterrean Pasta Salad

By cmschnettler

Ingredients

• 1 jar Bertolli® Tomato & Basil Sauce
• 1/4 cup Bertolli® Extra Virgin Olive Oil
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. white wine vinegar
• 2 Tbsp. finely chopped fresh flat-leaf parsley
• 1 Tbsp. finely chopped fresh basil leaves
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 package (16 oz.) radiatore or spiral pasta, cooked and drained
• 3 medium red, yellow and/or green bell peppers, chopped
• 1/4 cup pitted oil-cured olives, sliced
• 1 cup diced mozzarella cheese (about 4 oz.)
• 2 Tbsp. capers, rinsed and drained

Details

Servings 6
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

For dressing: blend Sauce, Olive Oil, vinegars, parsley, basil, salt and black pepper in small bowl; set aside.
Combine pasta, bell peppers, olives, cheese and capers in large bowl. Pour dressing over salad; toss. Cover and chill until ready to serve.