Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes

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

Steps:

• 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