Categories: Cat Cora, Pasta, Salad

Ingredients

• 3 teaspoons kosher salt
• 1 lb farfalle pasta (or orzo)
• 3/4 cup peas (blanched if fresh)
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh mint
• 3 garlic cloves, minced
• 5 tablespoons fresh lemon juice
• 1 1/2 cups halved cherry tomatoes
• 2 tablespoons extra-virgin olive oil

Directions

1. Bring a large pot of water to a boil over high heat; add 2 teaspoons of salt to the boiling water, then add the farfalle; cook 7 minutes, or until the pasta is done but still firm.

2. Drain the pasta in a colander; rinse with cold water, and drain again.

3. In a big serving bowl, combine the pasta, peas, herbs, garlic, lemon juice, and the remaining 1 teaspoon salt; toss and mix well.

4. Add the cherry tomatoes; drizzle with the olive oil and toss gently.

5. Serve or cover and refrigerate until you are ready to serve (the salad can be prepared a day ahead, covered, and refrigerated).

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