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Pasta Salad with Olives and Mozzarella Recipe

Pasta Salad with Olives and Mozzarella

c.1998, M.S. Milliken & S. Feniger, all rights reserved

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

Showing 1-10 of 11

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  • on June 27, 2011

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    Simple, fresh, easy go to recipe! Is a success every time!

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  • on August 15, 2010

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    i normally make my salads from the hip, i searched recipes and this was a hit from the start

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  • on April 10, 2009

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    The strong flavored ingredients in this recipe (red onion, oregano, vinegar, hot sauce are a good match (or should I say cover! for gluten-free pasta. I used a 12-oz box of Schar Penne gluten-free pasta. I recommend cooking the GF pasta a little past al dente. Thank you for the tip about transfering the drained pasta to a clean countertop to cool. Wish I had heard this tip years ago!

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  • on November 25, 2008

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    The flavors of the onion, olives and mozzerrella cheese makes this salad delicious! Green olives also tastes great with it -- for olive "fans".

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  • on August 01, 2007

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    This is one of those salads that gets better the longer it marinates. The only thing is all the preparation takes some time - lots of chopping! I added garlic salt as well.

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  • on July 15, 2007

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    I love a cold pasta salad and hate spending deli prices. This salad is wonderful, feeds a whole party (with leftovers and cost about $8 to make. I used a bottle of store-brand pesto to save time and it was still yummy as can be!

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  • on April 03, 2007

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  • on August 13, 2006

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    Very tastie, I add pepperoni

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  • on May 25, 2006

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    We love having this as our big meal of the day during the summer here in the Deep South. I use whole wheat/grain pasta and sometimes add marinated artichoke hearts. Absolutely tasty!

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  • on August 22, 2005

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    I thought it could be a little more flavorful but that's me.

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