Recipe Detail

Farfalle Salad with fresh Tomatoes

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Number of Servings:


  1. - Farfalle pasta
  2. 1 3/4 pounds - Ripe tomatoes quartered
  3. - Basil olive oil
  4. 3/4 cups - Ricotta
  5. - Fresh basil, chiffonade


Cook the farfalla al dente.

Place the quartered tomatoes in a bowl. Drizzle the basil olive oil and salt to taste, toss.

When the farfalle are done, cool with cold water to room temperature. Toss the farfalle with tomatoes, adding more basil olive oil and salt if needed.

When serving, top with a few small teaspoons of ricotta and the basil leaves. Season with pepper to taste.


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