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