Recipe - Pasta Salad With Olives And Mozzarella

1 tablespoon Olive oil
2 tablespoon Salt
1 pound Pasta; small tubes or shells
Three fourths cup Extra virgin olive oil
1 cup Cubed Mozzarella cheese
Three fourths cup Black olives
2 md Tomatoes; peeled, seeded,
and minced
1 lg Red onion; minced
3 Pickling cucumbers or
kirbies; peeled and minced
2 bn Fresh oregano; leaves only,
chopped
1/3 cup Red wine vinegar
3 ds Hot sauce
Salt and freshly ground
black pepper to taste

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 One fourth 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 recipeludigest by molony molony@scsn.net on Feb 27, 1998