| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Niger | 1 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | tb | Salt |
| 1 | lb | Pasta; small tubes or shells |
| 3/4 | c | Extra virgin olive oil |
| 1 | c | Cubed Mozzarella cheese |
| 3/4 | c | Black olives |
| 2 | md | Tomatoes; peeled, seeded, and diced |
| 1 | lg | Red onion; diced |
| 3 | Pickling cucumbers or kirbies; peeled and diced | |
| 2 | bn | Fresh oregano; leaves only, chopped |
| 1/3 | c | Red wine vinegar |
| 3 | ds | Hot sauce |
| Salt and freshly ground black pepper to taste |
INSTRUCTIONS
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 <molony@scsn.net> on Feb 27, 1998
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