Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Pasta Salad with Olives and Mozzarella
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 564
- Total Fat
- 33
- Saturated Fat
- 9
- Carbohydrates
- 54
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 16
- Cholesterol
- 29
- Sodium
- 698
- Total: 20 min
- Prep: 20 min
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.