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Ingredients
US|METRIC
6 SERVINGS
- 1 jar Bertolli Tomato & Basil Sauce
- 1/4 cup Bertolli® Extra Virgin Olive Oil
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. white wine vinegar
- 2 Tbsp. flat leaf parsley (finely chopped fresh)
- 1 Tbsp. fresh basil leaves (finely chopped)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 16 oz. 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 Tbsp. capers (rinsed and drained)
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Directions
- 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.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol15mg5% |
Sodium460mg19% |
Potassium200mg6% |
Protein14g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A6% |
Vitamin C4% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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