Pasta Salad With Olives and Mozzarella

• 1 tablespoon olive oil
• 2 tablespoons salt
• 1 lb pasta, small tubes or shells
• 34 cup extra virgin olive oil
• 1 cup cubed mozzarella cheese, (I use Fresh)
• 34 cup black olives
• 2 medium tomatoes, peeled, seeded, and diced
• 1 large red onion, diced
• 3 pickling cucumbers or 3 kirbie cucumbers, peeled and diced
• 2 bunches fresh oregano, leaves only, chopped
• 13 cup red wine vinegar
• 3 dashes hot sauce
• salt & freshly ground black pepper

1. Bring 1 gallon salted water to a rolling boil in a large stockpot.
2. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes.
3. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean counter top to cool.
4. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil.
5. Mix all remaining ingredients in a bowl.
6. Toss with pasta, adjust seasonings, and serve.

olive oil, salt, pasta, extra virgin olive oil, mozzarella cheese, black olives, tomatoes, red onion, cucumbers, fresh oregano, red wine vinegar, hot sauce, salt

Taken from www.food.com/recipe/pasta-salad-with-olives-and-mozzarella-222875 (may not work)