Pasta Salad With Green Olivada

• 1 garlic clove
• 2 cups green olives (coarsely chopped)
• 3 tablespoons capers (drained)
• 1 tablespoon red wine vinegar
• 1 teaspoon anchovy paste
• 1 tablespoon Dijon mustard
• 14 teaspoon red pepper (dried-crushed)
• 12 cup extra virgin olive oil
• 1 lb fusilli (rotelle or gemelli pasta)
• 2 pints cherry tomatoes (halved)
• 1 (8 ounce) package fresh mozzarella balls (in water, cherry sized pieces)
• 2 tablespoons oregano (fresh-chopped)
• parmigiano

1. With machine running, add garlic clove to processor, add 1 cup chopped olives, capers, vinegar, anchovy paste, mustard and crushed red pepper.
2. Using 6 on/off turns, process to chop coarsely; With machine running, gradally add 1/2 cup olive oil, forming coarse puree, transfer to bowl, stir in remaining 1 cup olives, season with salt and pepper.
3. This can be done ahead 3 days, cover and refrigerate).
4. Cook pasta per package directions, drain; trasnfer to a large bowl, drizzle 1 T. olive oil over pasta, cool, add Olivida (olive mixture), halved tomatoes, mozarella balls and oregano, toss to coat; season with salt and pepper.
5. Serve topped with Parmigiano cheese if desired.

garlic, green olives, capers, red wine vinegar, anchovy paste, mustard, red pepper, extra virgin olive oil, fusilli, tomatoes, mozzarella, oregano, parmigiano

Taken from www.food.com/recipe/pasta-salad-with-green-olivada-455794 (may not work)