Pasta Salad With Olives and Mozzarella |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is wonderful on a hot summer day! Ingredients:
1 tablespoon olive oil |
2 tablespoons salt |
1 lb pasta, small tubes or shells |
3/4 cup extra virgin olive oil |
1 cup cubed mozzarella cheese, (i use fresh) |
3/4 cup black olives |
2 medium tomatoes, peeled, seeded, and diced |
1 large red onion, diced |
3 pickling cucumbers or 3 kirbie cucumbers, peeled and diced |
2 bunches fresh oregano, leaves only, chopped |
1/3 cup red wine vinegar |
3 dashes hot sauce |
salt & freshly ground black pepper |
Directions:
1. Bring 1 gallon salted water to a rolling boil in a large stockpot.
2. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes.
3. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean counter top to cool.
4. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil.
5. Mix all remaining ingredients in a bowl.
6. Toss with pasta, adjust seasonings, and serve.
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