- 1/2 pound farfalle (about 3 1/2 cups)
- 1 1/2 pints red and yellow cherry tomatoes, halved
- 3/4 pound fresh lightly salted mozzarella, cut into 1/2-inch cubes (about 2 cups)
- 3 tablespoons olive oil
- 1 cup fresh basil leaves, cut into strips
- 1 tablespoon red wine vinegar
- 3 tablespoons freshly grated Parmesan cheese
- Kosher salt
- black pepper
How to Make It
In a large pot of salted boiling water, cool farfalle until al dente. Meanwhile, combine tomatoes, mozzarella, and 2 tablespoons olive oil in large bowl. When farfalle is done, rinse in colander under cool running water, drain again until dry (see "Hot Tips").
When farfalle is cool, add tomato mixture, sprinkle basil over top, and toss to combine. Add remaining olive oil and vinegar, and toss again. Let sit 5 minutes before adding Parmesan. Salt and pepper to taste.
To quick-dry cooked pasta, gently shake colander to remove excess water. Return pasta to empty cooking pot over very low heat. Using a wooden spoon or large rubber spatula, carefully turn pasta over and under for about 15 seconds to dry out trapped water.
The longer noodles stand, the more dressing they absorb and the softer they get. To avoid mushy noodles, cook pasta until al dente. Reserve several tablespoons of dressing and toss with noodles right before serving.