Pasta Salad with Cherry Tomatoes and Green Olivada

Ingredients

• 1 teaspoon anchovy paste 
• 3 tablespoons capers drained
• 1 tablespoon dijon mustard 
• 1  garlic clove peeled
• 2 pints cherry tomatoes halved
• 2 cups olive whole green divided pitted coarsely chopped (from 6 ounces unpitted olives)
• 8 ounce baby mozzarella balls fresh (cherry-size)
• 0.5 cup olive oil extra virgin extra-virgin
• 2 tablespoons oregano fresh chopped
• 1 pound soup noodles 
• 0.3 teaspoon pepper dried red crushed
• 1 tablespoon red wine vinegar 

Equipment

• bowl
• pot

Directions

1. With machine running, add garlic clove toprocessor through feed tube and processuntil finely chopped; turn off machine.
2. Add 1 cup chopped olives, capers, redwine vinegar, anchovy paste, mustard, andcrushed red pepper. Using 6 on/off turns,process to chop coarsely. With machinerunning, gradually add 1/2 cup olive oil,forming coarse puree.
3. Transfer to bowl;stir in remaining 1 cup olives. Seasonolivada to taste with salt and pepper.DO AHEAD: Olivada can be made 3 daysahead. Cover and refrigerate.
4. Cook pasta in large pot of boiling saltedwater until just tender but still firm to bite,stirring occasionally.
5. Drain well.
6. Transferdrained pasta to large bowl.
7. Drizzleremaining 1 tablespoon oil over pasta;toss to coat. Cool, stirring occasionally.
8. Add olivada, halved tomatoes,mozzarella, and oregano to pasta; toss tocoat. Season to taste with salt and pepper.