Pasta salad with olives and mozzarella

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 tablespoons Salt
1 pounds Pasta; small tubes or shells
¾ cup Extra virgin olive oil
1 cup Cubed Mozzarella cheese
¾ cup Black olives
2 mediums Tomatoes; peeled, seeded, and diced
1 large Red onion; diced
3 Pickling cucumbers or kirbies; peeled and diced
2 bunches Fresh oregano; leaves only, chopped
⅓ cup Red wine vinegar
3 dashes Hot sauce
Salt and freshly ground black pepper to taste

Directions

TAMALES WORLD TOUR SHOW #WT1B23 , ITALY THREE PASTA SALADS Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cool, transfer to a bowl, and toss with ¼ cup extra virgin olive oil.

Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and serve.

Yield: 6 to 8 servings

c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998

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