Rlb’S Warm Pasta Salad

• 1-1/2 pound Penne (1 1/2 Boxes)
• 1/2 cups Olive Oil
• 1/2 cups Franks Red Hot Sauce (or Hot Sauce Of Your Choice)
• 1/2 cups Olive Juice (from The Can)
• 1/2 cups Red Wine Vinegar
• 2 teaspoons Balsamic Vinegar (just A Few Splashes)
• 8 ounces, weight Kraft Fat-free Mozzarella Cheese, Cut Into Cubes
• 1 whole Red Bell Pepper, chopped
• 1 whole Yellow Bell Pepper, Chopped
• 1 whole Orange Bell Pepper, Chopped
• 1 whole Green Bell Pepper, Chopped
• 1/2 cups Red Onion, Chopped
• 1 can 15-oz. Whole, Medium Black Olives (reserve The Liquid)
• 8 ounces, weight Fresh Mozzarella, Cut Into Bite-size Pieces
• Salt And Pepper, to taste

1. Cook the pasta according to the directions on the package. It should only take about 8-10 minutes to fully cook. Drain and set aside. Do not rinse!
2. While the pasta is cooking, prepare your vegetables. You just want to roughly chop them into bite-size pieces so that everything will be the same size in your dish.
3. Assembly:
4. Add the olive oil, hot sauce, olive juice, red wine vinegar, balsamic and half of the Kraft cubed cheese to the pasta, and stir.
5. Add the bell peppers, red onion, whole olives and the rest of the Kraft cubed cheese and stir. Add salt and pepper to taste, if you need it. Top with the fresh mozzarella and give it a quick stir, but be careful not to break up the fresh mozzarella.
6. Serve warm as a main dish, or serve cold as a side dish at your next summer picnic! Enjoy!

penne, olive oil, franks red, olive juice, red wine vinegar, balsamic vinegar, mozzarella cheese, red bell pepper, yellow bell pepper, orange bell pepper, green bell pepper, red onion, black olives, mozzarella, salt

Taken from tastykitchen.com/recipes/salads/rlbe28099s-warm-pasta-salad/ (may not work)