Orecchiette with Tomatoes, Fresh Mozzarella, and Basil

Ingredients

• 1 cup loosely packed chopped fresh basil
• 2 garlic cloves, minced
• 1 ¼ cups (5 ounces) diced fresh mozzarella cheese
• 3 cups chopped plum tomato
• ¼ teaspoon crushed red pepper
• ¾ teaspoon salt
• 1 tablespoon extravirgin olive oil
• + 1 more ingredients
• • 2 cups uncooked orecchiette (about 8 ounces uncooked "little ears" pasta)

Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tomato, and remaining ingredients. Cover and chill at least 1 hour.

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