Farfalle with Tomatoes, Olives and Feta | America's Test Kitchen

Ingredients

• table salt
• 1 pound farfalle
• 1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
• 1/4 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh mint leaves
• 1/2 cup kalamata olives, pitted and chopped coarse
• Ground black pepper
• 6 ounces feta cheese, crumbled (about 1 1/4 cups)