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

Instructions

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add mozzarella; stir until cheese begins to melt, about 30 seconds. Add tomatoes and all remaining ingredients; toss to blend evenly. Season to taste with salt and pepper.