- 2 large tomatoes, cut into wedges
- 1 medium onion, thinly sliced
- 3/4 cup Italian salad dressing, divided
- 1/2 cup slivered fresh basil leaves or 1 tablespoon dried basil leaves
- 1/2 cup sliced pitted ripe olives
- 1 (12 ounce) package Ronzoni Garden Delight Rotini, Radiatore or Penne, uncooked
- 1/2 pound cubed mozzarella cheese
- 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.