- 1 (16 ounce) package Barilla Farfalle
- 2 tablespoons extra-virgin olive oil, divided
- 1 (12 ounce) jar giardiniera, drained, or to taste
- 1 pint cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- salt and black pepper to taste
- Bring a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tbsp of olive oil and place on sheet tray to cool down.
- In a large bowl combine the pasta, giardiniera, cherry tomatoes and remaining olive oil; season with salt and pepper then stir to combine. Before serving combine with the shredded mozzarella.