Ingredients27 m servings 606 cals
- In large bowl, stir together tomatoes, onion, 1/2 cup salad dressing, basil and olives. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
- In large bowl, toss marinated vegetables, cooled pasta, remaining salad dressing and mozzarella cheese. Cover; refrigerate before serving.
- Tip: For a healthier option, use part skim mozzarella and fat free dressing
Per Serving: 606 calories; 25.2 g fat; 73.6 g carbohydrates; 25.9 g protein; 36 mg cholesterol; 1264 mg sodium. Full nutrition
ReviewsRead all reviews 4
Yum! Skipped the onion and mozzarella and used grape tomatoes because that's what I had on hand. Fresh basil really makes this taste so good and different from so many other pasta salads. Thanks...
Great recipe. Used orchiette pasta, halved cherry tomatoes, and shredded mozzarella. Having elements the same size worked well.