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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 2 tablespoons 30ml Salt

  3. 1 lb 454g / 16oz Pasta, small tubes or shells

  4. 3/4 cup 177ml Extra-virgin olive oil

  5. 1 cup 146g / 5.1oz Cubed Mozzarella cheese

  6. 3/4 cup 177ml Black olives

  7. 2 cups 125g / 4.4oz Tomatoes - peeled, seeded, (medium)

  8. And diced 1 Red onion - diced (large)

  9. 3 Pickling cucumbers or kirbies - peeled, diced

  10. 2 Fresh oregano, leaves only - chopped

  11. 1/3 cup 78ml Red wine vinegar

  12. 3 Hot sauce

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  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.

  3. This recipe yields 6 to 8 servings.

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