Ingredients: 1 Pound pasta, farfalle (bowtie) 0.5 Cup olives, Kalamata pitted and coarsely chopped
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Directions:
Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain and return the pasta to the stockpot.
Meanwhile, combine the tomatoes, oil, mint, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add the tomato mixture to the pasta in the stockpot and toss to combine. Add the feta and toss again. Season with salt and pepper to taste and serve immediately. |