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15 minutes
15 minutes
45 minutes
- 1 (8 ounce) package farfalle (bow tie) pasta
- 20 cherry tomatoes, halved
- 7 ounces bocconcini (small balls of fresh mozzarella cheese)
- 0.75 cup black olives
- 6 fresh basil leaves
- 1.5 teaspoons fresh oregano leaves
- 1. Boil a generously salted large pot of water. Add bow-tie pasta and cook for about 12 minutes until al dente, stirring occasionally. Drain and let cool to room temperature.
- In a large bowl, mix together the tomatoes, bocconcini, olives, olive oil, basil, and oregano until everything is evenly coated. Then add the pasta to the tomato mixture and toss to combine.
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