2 C. uncooked orecchiette (little ears) or other medium-sized pasta
2 C. grape tomatoes, halved
2 C. fresh mozzarella balls
1 C. loosely packed fresh basil leaves, plus more for garnishing
1-2 cloves garlic, minced
pinch of salt
freshly ground pepper, to taste
3-4 T. Basil EVII
1-3 T. Traditional Aged Balsamic or Sicilian Lemon Balsamic, if desired
grated parmesan cheese, for garnish
Cook pasta according to the package directions. When done, drain in a colander and set aside to cool.
Meanwhile, halve the grape tomatoes. Add the mozzarella balls and set aside. In a blender, mix the basil and garlic and coarsely chop. Add a pinch of salt and a few grinds of black pepper. Drizzle in the EVOO and blend again, scraping down the sides as needed. Add this mixture to the mozzarella/tomato mixture and gently fold to coat.
When the pasta is cool, add the tomatoes and mozzarella. Stir gently. Cover and place in the refrigerator at least one hour. Before serving, check seasonings. Add more EVOO if too dry. If desired drizzle of Balsamic Vinegar, parmesan cheese and a basil leaf or two for garnish.