2 pounds vine-ripened tomatoes, roughly chopped (about 5 tomatoes)
1/3 cup extra-virgin olive oil, plus more for brushing, oiling the grill grates and drizzling
1/4 cup white wine vinegar
1/4 to 1/2 teaspoon crushed red pepper flakes
4 small cloves garlic, grated
1/3 cup milk
1/3 cup panko breadcrumbs
1/2 small red onion, finely minced (about 1/4 cup)
1 teaspoon dried oregano
1 large egg
One 2-ounce piece Pecorino Romano
1 pound ground pork
12 ounces tricolor fusilli
8 ounces ciliegini mozzarella balls, strained
1 cup loosely packed basil leaves, torn
This pasta salad tastes great served right away or it can be made a day ahead. Just don't add the basil until you're ready to serve since the leaves wilt quickly. Ciliegini are very small balls of fresh mozzarella. If they're not available, cut a ball of fresh mozzarella into chunks.
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