Description
Cold or warm and simple pasta ‘salad’. A recurrent dish in Italy during the warm/hot seasons. Best served with a light, dry white wine. Serve lukewarm or cold. The more it is allowed to sit, the more the flavors attach to the other ingredients.
Ingredients
- 1 (8 ounce) package farfalle (bow tie) pasta
- 20 cherry tomatoes, halved
- 7 ounces bocconcini (small balls of fresh mozzarella cheese)
- ¾ cup black olives
- 2 tablespoons olive oil
- 6 fresh basil leaves
- 1 ½ teaspoons fresh oregano leaves
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil
- stirring occasionally
- until cooked through yet firm to the bite
- about 12 minutes; drain and cool to room temperature.
- Combine tomatoes
- bocconcini
- olives
- olive oil
- basil
- and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4