ORECCHIETTE WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND GARLIC CHIVES

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


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.

4 TO 6 SERVINGS Garlic chives add a mildly garlicky flavor to this simple pasta, which is loaded with little tomatoes and tiny pearls of fresh mozzarella cheese. The pea-size mozzarella can be found at Trader Joe's and well-stocked supermarkets.