Pasta Salad with Olives and Mozzarella

Ingredients

• 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, and diced
• 1 large red onion, diced
• 3 pickling cucumbers or kirbies, peeled and diced
• 2 bunches fresh oregano, leaves only, chopped
• 1/3 cup red wine vinegar
• 3 dashes hot sauce
• Salt and freshly ground black pepper to taste

Directions

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.