Orecchiette Pasta Salad with Herb Vinaigrette

Orecchiette Pasta Salad with Tomatoes, Mozzarella Pearls and homemade fresh herb vinaigrette red wine dressing. This caprese pasta salad can be served hot or cold and is delicious at a bbq.

📝 Ingredients

• 12 oz box of orecchietta pasta
• 2 cups of cherry tomatoes
• 8 oz Mozzarella Pearls (separated)
• 1/3 cup olive oil
• 1/2 cup fresh basil (chopped)
• 14 th cup chives (snipped into small pieces)
• 1 tablespoon minced garlic
• 2 tablespoons drained capers
• 1/4 cup chopped Italian Parsley
• 3 tablespoons Red Wine Vinegar

👨‍🍳 Instructions

1. 1Start by boiling orecchietta pasta, al dente, according to box instructions. (note: I always add a bit of olive oil to boiling pasta to help pieces from sticking)
2. 2Cut cherry tomatoes in half and set aside.
3. 3Remove mozzarella from packaging, separate pearls, and set aside in a bowl.
4. 4While pasta is boiling, move on to prepping dressing.
5. 5Combine dressing ingredients: olive oil, fresh basil, fresh chives, minced garlic, capers, Parsley and Red Wine Vinegar. Set aside for up to 30 minutes so dressing can combine flavors - fridge or room temp is fine. NOTE: This recipe can be doubled for more dressing if a more saturated pasta salad is wanted.
6. 6Once pasta is done, drain and combine dressing, halved tomatoes, and mozzarella pearls.
7. 7Stir well.
8. 8Serve hot OR cold.