3 cups uncooked Farfalle pasta
4 Heirloom tomatoes select different colors, cut in chunks
1 Pint Mini Mixer Grape Tomatoes, cut in half
¼ cup extra virgin olive oil
7 oz fresh mozzarella cheese
1 clove garlic, minced
Salt and black pepper to taste
1 bunch fresh basil, torn
1. Cook pasta according to package directions.
2. In the meantime, in a large serving bowl, combine the tomato, olive oil, cut mozzarella cheese into chunks and garlic. Season with salt and pepper to taste.
3. When pasta is cooked, drain and toss on top of the tomato mixture. Coat the pasta with the tomato mixture. The heat from the pasta will partially melt the cheese.
4. Top with the torn basil leaves. Taste and season with additional salt and pepper, if required.