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.
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By minnije
Ohio
on June 27, 2011
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Simple, fresh, easy go to recipe! Is a success every time!
By prondzin8245_12...
amery, 89
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
By dellureorders_1...
Arlington Heigh...
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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