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| 1 Esslöffel | olive oil |
| 2 Esslöffel | salt |
| 1 x ca. 450 g | Pasta; small tubes or shells |
| 3/4 Tasse | olive oil extra virgin |
| 1 Tasse | Cubed Mozzarella cheese |
| 3/4 Tasse | black olives |
| 2 mittel | Tomatoes; peeled, seeded, and diced |
| 1 gross | Red onions diced |
| 3 | Pickling cucumbers or kirbies; peeled and diced |
| 2 Bund | Fresh oregano; leaves only, chopped |
| 1/3 Tasse | red wine vinegar |
| 3 Prise | sauce hot |
| | Salt and freshly ground black pepper to taste |
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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.
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