Tomato Basil Spaghetti Summer Salad
1 Pound Spaghetti
1/2 Pound Mozzarella Cheese-Cubed
7 Sun Dried Tomatoes-Diced
1 1/2 Cups Black Olives-Drained
1 Bunch Green and Purple Basil-Chiffonade
Good Seasons Italian Dressing-Made with Balsamic Vinager
Pecorino Romano Cheese- Shaved
In a large pot of salted boiling water, cook pasta until al dente. Drain pasta, then place in large bowl. Mix all ingredients together into bowl, except mozzarella and pecorino romano cheese. Refrigerate to cool.
Add mozzarella and pecorino cheese when pasta has cooled. Stir to combined and serve. Enjoy!
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