Pasta Salad With Olives And Mozzarella

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Pasta Salad With Olives And Mozzarella

 

1 tablespoon olive oil

2 tablespoons salt

1 pound pasta, small tubes or shells

3/4 cup extra-virgin olive oil

1 cup cubed Mozzarella cheese

3/4 cup black olives

2 medium tomatoes, peeled, seeded, diced

1 large red onion, diced

3 pickling cucumbers or kirbies, peeled, diced

2 bunches fresh oregano, leaves only, chopped

1/3 cup red wine vinegar

3 dashes hot sauce

salt to taste

freshly ground black pepper to taste

 

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.

Makes 6 to 8 servings.