Ingredients:
1 poundshort pasta (such as mezze rigatoni, penne, or fusilli)
1 poundbeefsteak tomatoes
6 tablespoonsextra-virgin olive oil, plus more for drizzling
1/4 cupminced shallot (about 1 medium shallot)
2 tablespoonsred wine vinegar
1 teaspoonfresh oregano, finely chopped
1/2 teaspoongrated garlic (about 2 cloves)
2 teaspoonskosher salt, plus more for seasoning
1/2 teaspoonfreshly ground black pepper, plus more for seasoning
1 1/2 poundsmixed tomatoes, cut into 1-inch pieces
1 medium English cucumber, diced into ¼-inch cubes (about 2 cups)
1/2 cupfresh parsley, coarsely chopped
1/2 cupfresh basil leaves, torn if large
1 (8-ounce) package BelGioioso Fresh Mozzarella Pearls, drained
Directions:
Bring a large pot of salted water to boil, then cook the pasta according to package instructions until al dente. Drain and set pasta aside.
While pasta cooks, grate the beefsteak tomatoes on the large holes of a box grater into a large bowl until only the skins remain, then discard skins (you should have about 1 ¼ cups of pulp and juice). Add olive oil, shallot, vinegar, oregano, garlic, 2 teaspoons salt, and ½ teaspoon black pepper. Whisk until smooth and transfer ½ cup of the vinaigrette to a small bowl for later use.
Add the hot pasta to the large bowl and toss to evenly coat with vinaigrette. Let stand, stirring occasionally, until the pasta absorbs some of the sauce and is cooled to lukewarm, about 15 minutes. Add the chopped tomatoes, cucumber, parsley, basil, and the reserved vinaigrette. Season with salt and pepper and toss until well incorporated.
Transfer the pasta salad to a serving platter and top with mozzarella pearls. Drizzle with olive oil and serve.