• 1 package (8-ounce) angel hair or spaghettini pasta, uncooked
• 1 can (14 1/2-ounce) diced tomatoes, undrained
• 3 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 2 tablespoons sliced pitted kalamata olives (optional)
• 1/2 teaspoon coarsely ground black pepper (optional)
• 1 3/4 cups Sargento® Bistro™ Blends Mozzarella with Sun-Dried Tomatoes & Basil Shredded Cheese, divided

Cook pasta according to package directions. Combine tomatoes, oil, vinegar, garlic, olives and pepper in a large bowl. Add pasta; toss. Stir in 1 cup cheese. Top with remaining cheese.

Recipe provided courtesy of Sargento®