Name: Pasta Salad with Cherry Tomatoes and Green Olivada
Yield: 8 Servings
Ingredients: 1 garlic clove, peeled; 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided; 3 tablespoons capers, drained; 1 tablespoon red wine vinegar; 1 teaspoon anchovy paste; 1 tablespoon Dijon mustard; 1/4 teaspoon dried crushed red pepper; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 1 pound gemelli, fusilli, or rotelle pasta; 2 pints cherry tomatoes or grape tomatoes, halved; 1 8-ounce package small (cherry-size) fresh mozzarella balls in water; 2 tablespoons chopped fresh oregano

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