Farfalle with Tomatoes, Olives and Feta

Name: Farfalle with Tomatoes, Olives and Feta
Yield: Serves 4
Ingredients: , table salt; 1 pound, farfalle; 1 1/2 pounds, ripe tomatoes, cored, seeded, and cut into 1/2-inch dice; 1/4 cup, extra-virgin olive oil; 1 tablespoon, finely chopped fresh mint leaves; 1/2 cup, kalamata olives, pitted and chopped coarse; , Ground black pepper; 6 ounces, feta cheese, crumbled (about 1 1/4 cups)

Main Courses
Vegetables
Cheese
Pasta
Weeknight
Vegetarian

Appears in Cook's Illustrated September/October 2003, America's Test Kitchen TV

Just the right pairing of ingredients makes all the difference in these simple recipes.

SERVES 4

TIME 45 minutes

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