Farfalle Salad With Fresh Tomatoes

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Meanwhile, combine tomatoes, 1 tablespoon oil, and 3/4 teaspoon fine sea salt in a large bowl; toss to combine.

3. 3

   Cook pasta in the boiling water until el dente. Drain in a colander, then spread on a rimmed baking sheet or in a large baking dish, drizzle with remaining 2-1/2 tablespoons oil and toss to coat. Let pasta cool to room temperature.

4. 4

   Divide pasta among 4 serving plates. Top with tomatoes and a few spoonfuls of their juices. Dollop with cheese and sprinke with basil, then drizzle with oil and season with coarse sea salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.