Pasta Salad With Herbed Marinated Mozzarella And Cherry Tomatoes - cooking recipe

Ingredients

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 small garlic clove, minced
2 ounces fresh chives, chopped to yield 1/4 cup
9 ounces bocconcini mozzarella cheese, at room temperature, halved to yield 2 cups
2 ounces pine nuts, toasted (1/3 cup)
2 tablespoons capers, drained and chopped
1 ounce fresh Italian parsley, minced to yield 1/4 cup
1 ounce fresh basil leaf, chopped to yield 1/2 cup
12 ounces fresh cherry tomatoes, halved to yield 2 cups
12 ounces farfalle pasta, fusilli

Preparation

Whisk together vinegar, capers and garlic.
Add oil in a slow, steady stream, whisking until emulsified.
Stir in herbs, mozzarella, and tomatoes.
Let stand at room temperature for 15 to 30 minutes, stirring occasionally.
Meanwhile, cook pasta in a large pot of boiling water, according to package directions.
Reserve 1/4 cup pasta water and drain pasta in a colander.
Immediately add hot pasta and reserved cooking water to marinated mozzarella mixture.
Let stand 1 minute to soften cheese.
Gently toss pasta and cheese mixture.
Season with salt and pepper to taste.
Serve immediately, sprinkled with pine nuts.