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Marinara Pasta Salad with Fresh Mozzarella

Servings: 8


3 cups rotini pasta
11/4 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 balls (8 ounces each) 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

Cooking Directions:

Cook the pasta according to the package directions. Drain; run under cold water to chill.

Combine the marinara sauce, vinegar, pepper sauce, and salt. Pour over the combined remaining ingredients; mix lightly. Serve immediately or refrigerate.

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

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