Pasta Salad With Green Olivada

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• 1/4 teaspoon red pepper (dried-crushed)
• 1/2 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

Recipe

• 1 with machine running, add garlic clove to processor, add 1 cup chopped olives, capers, vinegar, anchovy paste, mustard and crushed red pepper. 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. this can be done ahead 3 days, cover and refrigerate).
• 2 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.
• 3 serve topped with parmigiano cheese if desired.