Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives
2.8
(20)
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.
Ingredients
Makes 4 to 6 servings
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.
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Reviews (20)
Back to TopThis is one of my husbands and my favorite summer dishes when the cherry and goldens are ripe and sweet. I know people have expressed concern about the cheese glob. Here is my experience. First time I made it I used the pea sized mozzarella. Loved it so much, made it again. But couldn't find pea mozzarella and used torn mozzarella instead. Major cheese glob. Subsequently, I have only used pea mozzarella. Perfect!
cheetahlover
Edinboro, Pennsylvania
9/10/2017
This is delicious as a cold pasta salad. Allowing the pasta to cool before adding the mozzarella prevents the clumping together of the cheese. Our favorite picnic salad!
Lisah405
Phila, PA
8/2/2015
I've made this a couple times, tweaking each time. The bottom line is that it sounds good and should be good but it's not. I'm deleting it from my recipe box.
skrndc
4/7/2013
this recipe has become a summer staple at my house. have never found garlic chives, so i use regular chives and a couple of cloves of minced garlic. i add a little more white balsamic than called for. yes to the mozz globbing up. adding the oil right away helps, or chopping a ball of fresh mozz into cubes works as well.
Anonymous
raleigh nc
8/25/2012
All the problems other reviewers note - little flavor, globby cheese. Not worth the effort.
jlwind00
Syracuse, NY
8/16/2010
This was an ok pasta dish. I dont know if I will make it again. There was not much flavor in the pasta but it was quick and easy to make.
acorrell
7/28/2010
Fresh mozzarella, for a salad, was obviously never meant to be heated. If there is to be any heat involved, it should be with the pasta taken off the burner and put in a large bowl and left to sit so it's slightly warm but not hot or perhaps let it cool entirely, then gently stir in the mozzarella, carbonara style, so that it is slightly melted if melted at all. Also, I would think you'd want to apply olive oil to the pasta immediately so it's not all sticky...can't remember if she directed to do so or not. Haven't made this one yet, but I tend to be good at picturing how to cook something and avoid impending disaster, hehe. Your comments helped, I'm excited about making it for my Art Club picnic. Marinated fresh mozzarella balls, diced, would be even better!
LadyKTkat
Huntsville, AL
5/8/2010
Fresh mozzarella, for a salad, was obviously never meant to be heated. If there is to be any heat involved, it should be with the pasta taken off the burner and put in a large bowl and left to sit so it's slightly warm but not hot or perhaps let it cool entirely, then gently stir in the mozzarella, carbonara style, so that it is slightly melted if melted at all. Also, I would think you'd want to apply olive oil to the pasta immediately so it's not all sticky...can't remember if she directed to do so or not. Haven't made this one yet, but I tend to be good at picturing how to cook something and avoid impending disaster, hehe. Your comments helped, I'm excited about making it for my Art Club picnic. Marinated fresh mozzarella balls, diced, would be even better!
LadyKTkat
Huntsville, AL
5/8/2010
Cheese globbed, so I will be more careful next time, but it was a real good pasta salad. Did not have white balsamic I used regular. Tasted fine.
plainfield
Plainfield, NJ
8/31/2009
Glad I'm not the only one who had a cheese glob problem. I loved the ingredients when I read the recipe so was horribly disappointed with results. Will give it another try with recommendations by other reviewers.
dumoyer
sherwood, oregon (wine country)
8/28/2009
一些美味和multi-co所做的更改lored tomatoes were beautiful! While boiling the pasta, heat a skillet and add oil. When hot, add 2 minced garlic cloves and the fresh herbs. Turn off the heat after about 30-60 seconds. Add the tomatoes and vinegar. Mix tomato mixture with the drained pasta (no heat)--season with salt. THEN mix in the cheese. Pour onto serving dish and sprinkle with slivered basil. The cheese stays small and the whole dish blends together nicely!
mrearson
Dresher, PA
8/22/2009
Like other reviewers, I found this recipe a disaster. The cheese turned into one big gloopy, rubbery mess. What a disappointment. In order to rescue dinner I fished out the mass of cheese and crumbled some chevre instead. Perhaps adding the mozzarella off the heat might work. And, like others, 6 tbsp of olive oil is far too much. I used 2 tbsp and that was more than enough.
ksutherlan
Vancouver, BC
8/20/2009
This was a good basic recipe, but I would rate it "delicious" or "exceptional." I couldn't find garlic chives so used regular chives - wonder if that might have made any difference.
yazbeansaysmeow
Alexandria, VA
8/9/2009
I liked this dish and will make it again. The only tweaking I would do is less dressing- I added the dressing Tbsp at a time and ended up using less olive oil and vinegar than was called for.
TinySprout
charlotte, nc
7/31/2009
This was a super-easy last-minute dish I made for a party. True, the cheese hardens as the dish cools, but it's infused with oregano, so who cares?
ealtman2
Northridge, CA
7/28/2009