Pasta Salad with Olives and Mozzarella

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1 tb olive oil
1 c Mozzarella cheese; Cubed
2 md Tomatoes; peeled, seeded
3 dashes Hot sauce
1 lb Pasta; small tubes or shells
3/4 c Black olives
2 tb Salt
1 lg Red onion; diced
3/4 c Extra Virgin Olive Oil
3 Pickling cucumbers
2 bn Fresh oregano; leaves only
1/3 c Red wine vinegar

Original recipe makes 1



TAMALES WORLD TOUR SHOW #WT1B23 , ITALY THREE PASTA SALADS 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. Yield: 6 to 8 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony on Feb 27, 1998

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