All you need:
2 c. Hy-Vee farfalle bow tie pasta
1 1/2 pounds assorted fresh tomatoes
2 tbsp Hy-Vee Select extra-virgin olive oil
1 tbsp aged white balsamic vinegar
1 tbsp chopped fresh basil
1 tbsp chopped Italian parsley
1 tsp Hy-Vee kosher sea salt
1/2 tsp Hy-Vee black pepper
2 to 3 tbsp finely shredded Asiago cheese, optional
All you do:
Cook pasta according to package directions; drain.
Meanwhile, slice or chop medium to large tomatoes; halve or quarter grape and/or cherry tomatoes. You should end up with about 4 cups.
In a small bowl, whisk together olive oil, vinegar, basil, parsley, salt and pepper.
Toss tomatoes and vinaigrette into hot pasta. Serve immediately; top each serving with Asiago cheese. Or, cover and chill for several hours or overnight; omit cheese when serving chilled.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 1g
Trans fats: 0g
Daily nutritional values:
20% vitamin A
25% vitamin C