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 package farfalle , 8 ounce
- 20 cherrys tomatoes , halved
- 7 ounces bocconcini , small balls of fresh mozzarella cheese
- 0.75 cups black olives
- 2 tablespoons olive oil
- 6 freshs basil leaves
- 1.5 teaspoons fresh oregano leaves
Instructions
-
1
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.
-
2
Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.
Nutrition Facts
Per serving
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