Ingredients
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
Preparation
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.
