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  • Serves 6
  • |
  • prep time: 20 minute(s)
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. finely chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh basil leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
1 package (16 oz.) radiatore or spiral pasta, cooked and drained
3 medium red, yellow and/or green bell peppers, chopped
1/4 cup pitted oil-cured olives, sliced
1 cup diced mozzarella cheese (about 4 oz.)
2 Tbsp. capers, rinsed and drained

  • 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.