Pasta Salad With Olives And Mozzarella

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Salt
1 lb	454g / 16oz	Pasta, small tubes or shells
3/4 cup	177ml	Extra-virgin olive oil
1 cup	146g / 5.1oz	Cubed Mozzarella cheese
3/4 cup	177ml	Black olives
2 cups	125g / 4.4oz	Tomatoes - peeled, seeded, (medium)
		And diced
1		Red onion - diced (large)
3		Pickling cucumbers or kirbies - peeled, diced
2		Fresh oregano, leaves only - chopped
1/3 cup	78ml	Red wine vinegar
3		Hot sauce
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 1/4 cup extra-virgin olive oil.

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

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B23 broadcast 04-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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