| 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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