8 oz of Orecchiette Pasta or any other short cut pasta, cooked according to package instructions and cooled
1 pint of Cherry Tomatoes, halved
8 oz Ball of Fresh Mozzarella, cubed
1 cup of Fresh Basil Leaves
3 tbsp of Extra Virgin Olive Oil
1 tbsp of Red Wine Vinegar
½ tsp of Dried Oregano
½ Clove of Garlic, finely minced
Salt and Pepper, to taste
1. In a blender add the basil, vinegar, garlic, oregano and 1 tbsp of olive oil. Turn the blender on and when the basil has turned into a paste, drizzle in the remaining 2 tbsp of olive Season with salt and pepper.
2. In a large bowl add the mozzarella and cheery tomatoes, season with salt and pepper. Add the pasta and basil vinaigrette. Toss everything to combine and refrigerate 1 hour before serving.