Name: Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives
Yield: 4 to 6 Servings
Ingredients: 10 ounces orecchiette (little ear-shaped pasta; about 3 cups uncooked); 1 pound pea-size mozzarella or fresh mozzarella, diced; 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

Image may contain Plant Food Produce and Vegetable

Italians do it best: This orecchiette recipe with mozzarella is proof.

Recipe notes