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Categories:
tomato olive oil balsamic vinegar white wine vinegar flat leaf parsley fresh basil salt ground black pepper Pasta red bell pepper olives Mozzarella cheese capers
Viewed: 8 - Published at: 3 years agoIngredients
- 1 jar Bertolli Tomato & Basil Sauce
- 1/4 cup Bertolli(R) Extra Virgin Olive Oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon white wine vinegar
- 2 tablespoons flat leaf parsley finely chopped fresh
- 1 tablespoon fresh basil leaves finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 16 ounces pasta 1 package, radiatore or spiral, cooked and drained
- 3 red bell pepper, sliced
- 1/4 cup pitted olives
- 1 cup mozzarella cheese diced, (about 4 oz.)
- 2 tablespoons capers rinsed and drained
Method
- 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.
