Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives

Photo by Allison C.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • Ingredients

  • 10

    ounces orecchiette (little ear-shaped pasta; about 3 cups uncooked)

  • 1

    pound pea-size mozzarella or fresh mozzarella, diced (Trader Joes)

  • 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

Directions

Preparation 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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