6 oz angel hair pasta (very thin spaghetti), broken into thirds
1/4 cup sliced ripe olives
1/4 cup chopped fresh basil leaves
1/2 lb mozzarella cut into 1-inch cubes
2 medium tomatoes, cut into 1-inch cubes (about 2 cups)
3/4 cup Marie’s Blue Cheese Vinaigrette
Cook pasta according to package directions. Rinse with cold water; drain.
Combine pasta and all remaining ingredients; toss gently to coat with dressing. Serve immediately or cover and refrigerate up to 4 hours. Toss again before serving.