Pasta Salad With Fresh Mozzarella And Tomatoes
- INGREDIENTS
- 32 ounces orecchiette (little ear-shaped pasta; about 3 cups uncooked)
- 3 pounds pea-size mozzarella or fresh mozzarella, diced
- 3 pound grape tomatoes or pear tomatoes in assorted colors, halved (can substitute colored peppers for some of this)
- 18 tablespoons extra-virgin olive oil
- 9 tablespoons white balsamic vinegar
- 9 tablespoons minced fresh garlic chives or regular chives
- 6 tablespoons minced fresh oregano
- 1/2 cup grated Pecorino Romano (or parmesan) cheese
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain and rinse; return pasta to pot.(If serving hot do not rinse, toss with mozz first until melted, then add other ingredients.) When cool add tomatoes and all remaining ingredients; toss to blend evenly. Season to taste with salt and pepper.
ingredients, orecchiette, mozzarella, grape tomatoes, extravirgin olive oil, white balsamic vinegar, fresh garlic, fresh oregano, romano
Taken from www.epicurious.com/recipes/member/views/pasta-salad-with-fresh-mozzarella-and-tomatoes-52839101 (may not work)