Pasta Fredda Recipe
- 1 (8 ounce) package farfalle (bow tie) pasta
- 20 cherry tomatoes, halved
- 7 ounces bocconcini (small balls of fresh mozzarella cheese)
- 3/4 cup black olives
- 2 tablespoons olive oil
- 6 fresh basil leaves
- 1 1/2 teaspoons fresh oregano leaves
- 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.
