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Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives

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Ingredients

  • 10 oz orecchiette (little ear-shaped pasta; about 3 cups uncooked)
  • 1 pound pea-size mozzarella or fresh mozzarella, diced
  • 1 pound grape tomatoes or pear tomatoes in assorted colors, halved
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons minced fresh garlic chives or regular chives
  • 2 tablespoons minced fresh oregano

Details

Preparation

Step 1

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add mozzarella; stir until cheese begins to melt, about 30 seconds. Add tomatoes and all remaining ingredients; toss to blend evenly. Season to taste with salt and pepper.

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