The Light's Pasta Mediterranean
Cook one box of Farfalle pasta, as directed, then drain before tossing in extra-virgin olive oil.
Put in the refrigerator to chill.
Prepare the following:
2 - 3 Tablespoons chopped basil
1/4 cup shallots, finely diced
1 container of cherry tomatoes, halved
1 ball of Mozzarella cheese, cubed
3 cloves of garlic, minced
Add ingredients to pasta, toss, then chill for about two hours.
Plating: When ready to serve put individual portions on plates. Grind a little pepper and shave Parmesan cheese over each. Finish with a decorative drizzle of balsamic glaze.
NOTE: For leftovers, I usually toss in a little extra olive oil before finishing the plating.
Please comment below if you give it a try - I'd love to hear from you!
A box of Farfalle pasta
Extra-virgin olive oil
1 container of cherry tomatoes
1 ball of Mozzarella cheese
Parmesan cheese wedge
Bottle of balsamic glaze