• Coarse sea salt
• 1 pound chicciole or other small tube-shaped pasta
• 9 tablespoons extra-virgin olive oil
• 2 lemons, room temperature
• 3/4 pound fresh mozzarella (preferably Mozzarella di Bufala), cut into 1/4-inch pieces
• 1 1/2 pints cherry tomatoes (3 cups), quartered
• 1/3 cup whole fresh oregano leaves
• Freshly ground black pepper
   

Bring a large pot of salted water to boil. Add pasta and cook until al dente; drain, spread on a baking sheet and drizzle with 3 tablespoons oil; stir to combine. Let pasta cool completely.

Finely grate the zest of 1 lemon into a large bowl. Add pasta, cheese, tomatoes and oregano; toss to combine.

Squeeze 4 tablespoons juice from lemons. In a small bowl, whisk together lemon juice, remaining 6 tablespoons oil and generous pinch salt and pepper. Pour dressing over pasta and mix well; adjust seasoning. Serve at room temperature.