Pasta Salad With Herbed Marinated Mozzarella And Cherry Tomatoes

• 6 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 small garlic clove, minced
• 2 ounces fresh chives, chopped to yield 1/4 cup
• 9 ounces bocconcini mozzarella cheese, at room temperature, halved to yield 2 cups
• 2 ounces pine nuts, toasted (1/3 cup)
• 2 tablespoons capers, drained and chopped
• 1 ounce fresh Italian parsley, minced to yield 1/4 cup
• 1 ounce fresh basil leaf, chopped to yield 1/2 cup
• 12 ounces fresh cherry tomatoes, halved to yield 2 cups
• 12 ounces farfalle pasta, fusilli

1. Whisk together vinegar, capers and garlic.
2. Add oil in a slow, steady stream, whisking until emulsified.
3. Stir in herbs, mozzarella, and tomatoes.
4. Let stand at room temperature for 15 to 30 minutes, stirring occasionally.
5. Meanwhile, cook pasta in a large pot of boiling water, according to package directions.
6. Reserve 1/4 cup pasta water and drain pasta in a colander.
7. Immediately add hot pasta and reserved cooking water to marinated mozzarella mixture.
8. Let stand 1 minute to soften cheese.
9. Gently toss pasta and cheese mixture.
10. Season with salt and pepper to taste.
11. Serve immediately, sprinkled with pine nuts.

olive oil, red wine vinegar, garlic, fresh chives, mozzarella cheese, nuts, capers, fresh italian parsley, fresh basil leaf, cherry tomatoes, pasta

Taken from www.food.com/recipe/pasta-salad-with-herbed-marinated-mozzarella-and-cherry-tomatoes-255534 (may not work)