Farfalle with Tomatoes and Herb Salsa


  • 1/4 cup (60 mL) olive oil
  • 3 cloves garlic, minced
  • 2 tbsp balsamic vinegar
  • 1/4 cup (60 mL) fresh basil, shredded
  • 1/4 cup (60 mL) fresh parsley, chopped
  • 1/4 cup (60 mL) fresh chives, chopped
  • 1 small jalapeno chili, seeded and diced
  • 4 medium tomatoes, diced
  • 1 lb (454 g) tri-coloured gluten-free farfalle (bow tie) pasta
  • Pinch salt
  • Pinch pepper

Makes: 6-8 servings
Free of: gluten and all top allergens


  1. In a large mixing bowl, combine olive oil, garlic, salt, pepper and balsamic vinegar. Gently toss in herbs, jalapeno and tomatoes. Set aside so flavors blend.
  2. Heat a large pot of salted water to boiling. Add pasta and cook 8 to 10 minutes until pasta is al dente.
  3. Drain pasta well, toss with tomato mixture, transfer to bowl and serve.

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