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Easy Shells with Fresh Mozzarella, Grape Tomatoes and Chives

July 7, 2009

As another busy week sets in, I am glad that I have a monthly subscription to Bon Appetit magazine because of their quick yet sophisticated dishes. This dish was made in approximately the time the water took to boil and cook the pasta, and highlighted some of the fresh ingredients we picked up while shopping at Wilson Farm this past weekend. It’s safe to say that this tasty meal concludes our recent phase of cooking Italian, and I’m very happy that it was such a fresh and seasonal dish. The hardest part for me was not eating all of the mozzarella and grape tomatoes before the pasta was ready!

I had to make a few modifications from the original because I could not find garlic chives, and the Lexington Stop & Shop had no orecchiette, again. The flavors were still incredible and I would make this again in a heartbeat.

Easy Shells with Fresh Mozzarella, Grape Tomatoes and Chives (Serves 4):

  • 10 oz whole wheat medium shell pasta (we used Barilla)
  • 1 lb. fresh mozzarella cheese, diced
  • 1 lb. grape tomatoes, sliced in half
  • 6 tbsp. extra virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 3 tbsp. minced fresh chives
  • 2 tbsp. minced fresh oregano
  • 1 1/2 tsp. garlic powder
  • kosher salt
  • freshly ground black pepper


  1. Add pasta to boiling salted water and cook until soft but still with a firm bite (about 4-5 minutes), drain and add back to pot.
  2. Add cheese and stir continuously until cheese starts to melt, about 30 seconds.
  3. Add tomatoes and rest of ingredients and stir to combine, and season with salt and pepper to taste.
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