Marinara Pasta Salad With Fresh Wisconsin Mozzarella

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Wisconsin Cheese


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3 cups rotini pasta

11/4 cups (about 12 ounces) refrigerated marinara sauce

1/4 cup red wine vinegar

1/4 to 1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

2 balls (8 ounces each) fresh mozzarella cheese, cubed

1 medium zucchini, cut in half lengthwise, sliced

1 cup marinated olives, halved and pitted

1/2 green bell pepper, cut into small strips

1/2 red bell pepper, cut into small strips

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