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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
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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