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Title: Pasta Salad with Olives and Mozzarella Categories: None Yield: 1 Servings 1 tb Olive oil 2 tb Salt 1 lb Pasta; small tubes or shells 3/4 c Extra virgin olive oil 1 c Cubed Mozzarella cheese 3/4 c Black olives 2 md Tomatoes; peeled, seeded, -and diced 1 lg Red onion; diced 3 Pickling cucumbers or -kirbies; peeled and diced 2 bn Fresh oregano; leaves only, -chopped 1/3 c 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 1/4 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 |