Ingredients:

  • 16 oz Farfalle (Bow Tie) pasta
  • 1 tbsp Sea salt
  • 2 cups Cherry tomatoes, halved
  • 8 oz Bocconcini (small mozzarella pearls)
  • 1/2 cup Red onion, finely diced
  • 1/2 cup Fresh basil leaves, chiffonade
  • 1/4 cup Fresh parsley, chopped
  • 1/2 cup Extra virgin olive oil
  • 3 tbsp Freshly squeezed lemon juice
  • 2 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the farfalle and cook until al dente (usually 1–2 minutes less than package directions). Immediately drain in a colander and rinse with cold water until the pasta feels cool to the touch.
  2. In a small bowl or mason jar, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until the mixture is opaque and creamy.
  3. Place the cooled pasta in a large mixing bowl. Pour over the dressing and toss gently to coat.
  4. Fold in the halved cherry tomatoes, mozzarella pearls, red onion, and parsley.
  5. Just before serving, fold in the fresh basil to keep the leaves from bruising or darkening.