Pasta Salad With Green Olivada

Olivada is an Italian Green olive spread, it adds zesty flavor and color to this dish. Recipe by Rick Rodgers, I found this delightful salad at Bon Appetit. The sauce can be made and kept in the refrigerator for 3 days.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

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.