1package (8 ounces)short pasta, such as farfalle or tubetti *
20cherry tomatoes cut in half
7ouncesbocconcini (small balls of mozzarella cheese), or any size fresh mozzarella cut into 1.5-inch pieces
¾cupblack olives, pitted and cut in half
6 or morefresh basil leaves, torn into two or three pieces
extra-virgin olive oil
salt to taste
Instructions
Bring a large pot of well-salted water to a boil. Cook the pasta following the package instructions, or until al dente. Drain and cool to room temperature. Combine chopped tomatoes, mozzarella, olives, and basil in a large serving bowl. Add the pasta to the tomato mixture, combine, and drizzle with olive oil. Season to taste.
If you have small amounts of different shaped pasta in your pantry, combine them for a unique presentation.