Farfalle Salad with fresh Tomatoes Tell a Friend

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  • - Farfalle pasta
  • 1 3/4 pounds - Ripe tomatoes, quartered
  • - Basil olive oil
  • 3/4 cups - Ricotta
  • - Fresh basil, chiffonade
  • Directions:

    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.

    Main Ingredient:

    Farfalle pasta

    Category:  Pasta Salad

    Cuisine:  Italian


    The Olive Tap

    Posted By:


    Posted On:

    May 5, 2020

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