Barilla® Farfalle with Giardiniera, Cherry Tomatoes and Shredded Mozzarella

Ingredients

• 1 pint cherry tomatoes halved
• 16 ounce barilla farfalle 
• 2 tablespoons olive oil extra-virgin divided
• 6 servings salt and pepper black to taste
• 1 cup mozzarella cheese shredded

Equipment

• bowl
• pot

Directions

1. Bring a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tbsp of olive oil and place on sheet tray to cool down.
2. In a large bowl combine the pasta, giardiniera, cherry tomatoes and remaining olive oil; season with salt and pepper then stir to combine. Before serving combine with the shredded mozzarella.