Farfalle Pasta Salad With Cherry Tomatoes And Mozzarella – Oracibo
I recently made this salad for my husband to take to his office pot-luck lunch. I received a phone call and emails saying how much the staff loved the salad. I
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Ingredients
- 6 Tbsp. EVO
- ½ cup drained oil-packed sun-dried tomatoes
- ¼ cup red wine vinegar
- 1 Tbsp. capers, rinsed & drained
- 1 garlic clove, minced
- 1 lb. farfalle (bowtie) pasta
- 12 oz. cherry tomatoes, halved
- 8 oz. mozzarella cheese (either fresh or regular) cut into ½” cubes
- 1 cup packed, fresh basil leaves, thinly sliced/chiffonade (see below)
- 1 cup freshly grated Reggiano-Parmigiano, or Grana Padano cheese
- ¾ cup to 1 cup pitted, oil cured or brined black olives, cut in quarters
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