• 10 ounces Marconi orecchiette (little ear-shaped pasta; about 3 cups uncooked)
• 1/2 pound pea-size mozzarella or fresh mozzarella, diced
• 1 pound grape tomatoes or pear tomatoes in assorted colors, halved
• 1 bottle of Marconi Robusto dressing.
• 3 tablespoons minced fresh garlic chives or regular chives
• 2 tablespoons minced fresh basil
• salt and ground black pepper to taste

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. chill this until it is cold. Add tomatoes and all remaining ingredients; toss to blend evenly. Season to taste with salt and pepper.