Name: Pasta Salad with Cherry Tomatoes and Green Olivada
Yield: Makes 8 servings
Ingredients: 1 garlic clove, peeled; 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided; 3 tablespoons capers, drained; 1 tablespoon red wine vinegar; 1 teaspoon anchovy paste; 1 tablespoon Dijon mustard; 1/4 teaspoon dried crushed red pepper; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 1 pound gemelli, fusilli, or rotelle pasta; 2 pints cherry tomatoes or grape tomatoes, halved; 1 8-ounce package small (cherry-size) fresh mozzarella balls in water; 2 tablespoons chopped fresh oregano; Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.

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Pasta Salad with Cherry Tomatoes and Green OlivadaHans Gissinger

Olivada, an Italian olive spread, adds flavor and color to this side dish.

Recipe information

Yield
Makes 8 servings

Ingredients

1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

3 tablespoons capers, drained

1 tablespoon red wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water

2 tablespoons chopped fresh oregano

Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.

Preparation

Step 1
With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
Step 3
Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.

Recipe notes

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Recipe information

Ingredients

Preparation

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Recipe notes

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