Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pasta Salad with Olives and Mozzarella

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and serve.
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