Pasta Salad With Cherry Tomatoes And Green Olivada

• 1 clove garlic
• 2 cups pitted green olives coarsely chopped and, 6 ounces unpitted
• 3 tablespoons capers drained
• 1 tablespoon red wine vinegar
• 1 tablespoon anchovy paste
• 1/4 tablespoon crushed red pepper dried
• 1 tablespoon dijon mustard
• 1/2 cup oil extra virgin
• 1 pound gemelli fusilli pasta
• 2 pints cherry tomatoes or grape tomates halved
• 18 ounces fresh mozzarella balls package small
• 2 tablespoons fresh oregano chopped

1. add garlic to the food processor
2. add 1 cpu chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely.
3. With machine running, gradually add 1/2 cup olive oil, forming coarse puree.
4. Transfer to bowl; stir in remaining 1 cup olives.
5. Season olivada to taste with salt and pepper.
6. Cover and refrigerate. (step 1 - 6 can be done ahead)
7. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
8. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
9. Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.

clove garlic, capers, red wine vinegar, anchovy paste, red pepper, mustard, oil extra virgin, pasta, tomatoes, mozzarella, oregano

Taken from www.yummly.com/recipe/Pasta-Salad-with-Cherry-Tomatoes-and-Green-Olivada--896401 (may not work)