Orecciette with Tomatoes, Fresh Mozzarella, and Basil

2 cups uncooked orecchiette (about 8 ounces uncooked “little ears” pasta)
3 cups chopped plum tomato
1 1/4 cups (5 ounces) diced fresh mozzarella cheese
1 cup loosely packed chopped fresh basil
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, minced


Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tomato, and remaining ingredients. Cover and chill at least 1 hour.
Can be eaten chilled or at room temperature.