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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 (8 ounce) package farfalle (bow tie) pasta
- 20 cherry tomatoes, halved
- 7 ounces bocconcini (small balls of fresh mozzarella cheese)
- ¾ cup black olives
- 2 tablespoons olive oil
- 6 fresh basil leaves
- 1 ½ teaspoons fresh oregano leaves
Directions
Step 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.
Step 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.
Cook’s Note:
Any variety of pasta corta (short pasta), such as fusilli or penne can be used on place of the farfalle.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 451 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat9g | 44% |
| Cholesterol39mg | 13% |
| Sodium314mg | 14% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber4g | 13% |
| Total Sugars3g | |
| Protein17g | |
| Vitamin C17mg | 85% |
| Calcium326mg | 25% |
| Iron3mg | 18% |
| Potassium300mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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