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RLB’s Warm Pasta Salad
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Description
My fiance’s brother makes the best warm pasta salad and it’s so perfect for summer. We try to make it a few times a year. It’s best if served warm, but you can also serve it cold as a side dish.
Ingredients
- 1-½ pound Penne (1 1/2 Boxes)
- ½ cups Olive Oil
- ½ cups Franks Red Hot Sauce (or Hot Sauce Of Your Choice)
- ½ cups Olive Juice (from The Can)
- ½ cups Red Wine Vinegar
- 2 teaspoons Balsamic Vinegar (just A Few Splashes)
- 8 ounces, weight Kraft Fat-free Mozzarella Cheese, Cut Into Cubes
- 1 whole Red Bell Pepper, chopped
- 1 whole Yellow Bell Pepper, Chopped
- 1 whole Orange Bell Pepper, Chopped
- 1 whole Green Bell Pepper, Chopped
- ½ cups Red Onion, Chopped
- 1 can 15-oz. Whole, Medium Black Olives (reserve The Liquid)
- 8 ounces, weight Fresh Mozzarella, Cut Into Bite-size Pieces
- Salt And Pepper, to taste
Preparation
Cook the pasta according to the directions on the package. It should only take about 8-10 minutes to fully cook. Drain and set aside. Do not rinse!
While the pasta is cooking, prepare your vegetables. You just want to roughly chop them into bite-size pieces so that everything will be the same size in your dish.
Assembly:
Add the olive oil, hot sauce, olive juice, red wine vinegar, balsamic and half of the Kraft cubed cheese to the pasta, and stir.
Add the bell peppers, red onion, whole olives and the rest of the Kraft cubed cheese and stir. Add salt and pepper to taste, if you need it. Top with the fresh mozzarella and give it a quick stir, but be careful not to break up the fresh mozzarella.
Serve warm as a main dish, or serve cold as a side dish at your next summer picnic! Enjoy!
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