Start by boiling orecchietta pasta, al dente, according to box instructions. (note: I always add a bit of olive oil to boiling pasta to help pieces from sticking)
Cut cherry tomatoes in half and set aside.
Remove mozzarella from packaging, separate pearls, and set aside in a bowl.
While pasta is boiling, move on to prepping dressing.
Combine dressing ingredients: olive oil, fresh basil, fresh chives, minced garlic, capers, Parsley and Red Wine Vinegar. Set aside for up to 30 minutes so dressing can combine flavors - fridge or room temp is fine. NOTE: This recipe can be doubled for more dressing if a more saturated pasta salad is wanted.
Once pasta is done, drain and combine dressing, halved tomatoes, and mozzarella pearls.
Serve hot OR cold.
Keeps in fridge for approx 3-5 days, fully covered and sealed. Stir before reserving and a bit of extra olive oil may be needed to refresh salad.