This is ridiculously easy and a perfect weeknight dinner. Literally, you can be eating in 15 minutes. We have this in our house probably once a week.
Its from Cooking Light.
YIELD: 4 servings (serving size: 2 cups)
4 cups hot cooked bow tie pasta
4 cups halved cherry tomatoes (about 2 pints)
1/3 cup thinly sliced fresh basil
1/4 cup chopped pitted niçoise olives
2 tablespoons capers
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
Red wine vinegar (optional)
Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.
