Yields: 8 Servings

Tomato Basil Pasta Salad


  • 8 ozs. tri-colored Rotelle pasta, cooked
  • 2 cups dried basil leaves, finely chopped
  • 2 cups fresh tomatoes, chopped
  • 2 cups broccoli florets, cooked
  • 2 cloves garlic, minced
  • 1 cup ripe olives, halved
  • 1/4 teaspoon ground black pepper
  • 1/4 cup red onion, finely chopped
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup REGINA Red Wine Vinegar
  • 6 ozs. mozzarella cheese, cubed


In large bowl, combine pasta, tomato, broccoli, olives and onion. In small bowl, whisk oil, vinegar, basil, garlic and pepper; pour over pasta mixture, tossing to coat well. Stir in Parmesan cheese and cheese cubes. Chill at least 1 hour to blend flavors.

* Regina Red Wine Vinegar with Garlic Flavor may be substituted.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.