Pasta Salad with Herbed Marinated Mozzarella and Cherry Tomatoes

Ingredients

• 6  tablespoons plus 1/2 teaspoon extra-virgin olive oil
• 1/3  cup pine nuts (about 2 oz.)
• 3  tablespoons red wine vinegar
• 2  tablespoons bottled capers, drained and chopped
• 1/2  teaspoon minced garlic
• 1/4  cup chopped fresh flat-leaf parsley
• 1/4  cup chopped fresh chives
• 1/2  cup chopped fresh basil
• 2  cups (9 oz.) bocconcini mozzarella, halved, at room temperature
• 3/4  pound (2 cups) cherry tomatoes, halved
• 3/4  pound pasta

Directions

1. Heat 1/2 teaspoon oil in a small skillet over moderate heat until hot but not smoking. Add pine nuts and cook, stirring until golden brown, about 2 minutes. Transfer nuts to paper towels to drain, and season to taste with salt.

2. Whisk together vinegar, capers, and garlic and add remaining 6 tablespoons oil in a slow stream, whisking until combined. Stir in herbs, mozzarella, and tomatoes and let stand at room temperature, stirring occasionally, for at least 15 to 30 minutes.

3. Cook pasta in a large pot of boiling salted water until almost tender. Reserve 1/4 cup cooking water and drain remaining pasta in a colander.

4. Immediately transfer hot pasta and reserved cooking water to bowl with marinated mozzarella and tomatoes, and let stand 1 minute.

5. Gently toss pasta and cheese mixture and season with salt and pepper to taste. Serve immediately, sprinkled with pine nuts. Makes 6 servings.

Make it Kid Friendly: Use your child's favorite pasta shape, such as wagon wheels or rotini.