Marinara Pasta Salad with Fresh Wisconsin Mozzarella

Number of Servings: 8

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 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

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

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

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

Recipe and photograph provided courtesy of © 2008 Wisconsin Milk Marketing Board, Inc.