Servings: 4 Yield: 8 cups Active Time 20 mins Total Time 35 mins
1. Cook 12 oz. rotini pasta according to package directions; drain.
2. Meanwhile, in a very large bowl stir together 1 lb. chopped fresh ripe tomatoes, 2/3 cup cubed fresh mozzarella cheese (4 oz.), 1/2 cup chopped fresh basil, 3 Tbs. olive oil, 2 Tbs. weekend-prepped vinaigrette, 1/2 tsp. kosher salt, and 1/4 tsp. ground black pepper. Add pasta and stir to combine. Garnish with freshly grated Parmesan, if desired.
Tip Double Duty
- This tomato combo would also be delish alongside store-brought rotisserie chicken.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 517, Fat, total (g): 21, chol. (mg): 20, sat. fat (g): 5, carb. (g): 68, Monounsaturated fat (g): 10, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 4, sugar (g): 6, pro. (g): 17, vit. A (IU): 1425, vit. C (mg): 17, Thiamin (mg): 1, Riboflavin (mg): , Niacin (mg): 5, Pyridoxine (Vit. B6) (mg): , Folate (µg): 201, Cobalamin (Vit. B12) (µg): , sodium (mg): 250, Potassium (mg): 289, calcium (mg): 172, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.