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Farfalle Toss

Prep Time:  20 Minutes

     Cook Time:  12 Minutes

     Serves:  4

Farfalle is like a Rorschach test: Some people see butterflies while others see bow-ties. Whatever your perspective, the shape adds a little whimsy to a toss of pasta, tomatoes, mozzarella & other peak-season flavors.

Ingredients

  • 2 large meaty heirloom tomatoes, cut into chunks
  • 6-8 mini fresh mozzarella balls, cut into quarters
  • 1-2 hard-boiled eggs, coarsely chopped
  • 7-8 Greek olives, pitted and coarsely chopped
  • 7-8 basil leaves, cut into strips
  • ½ large shallot, minced
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. Extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 6 ounces Farfalle, or bowtie pasta (substitute Gluten-Free pasta, if desired)

Directions

  1. Combine everything but the pasta in a large bowl.
  2. Let mixture stand, stirring occasionally while you bring a large pot of salted water to boil.
  3. Boil Farfalle until just tender.
  4. Drain and toss with sauce.

Notes

Suggestions When you're on the go, this recipe makes a quick and easy potluck item. A great use for fresh heirloom tomatoes at the peak of ripeness. Read more: This recipe is part of Now in Season columnist Terese Allen's article "The Language of Summer."