Farfalle with Giardiniera, Cherry Tomatoes and Shredded Mozzarella

• 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

1. 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.
2. In a large bowl combine the pasta, giardiniera, cherry tomatoes and remaining olive oil; season with salt and pepper then stir to combine.
3. Before serving combine with the shredded mozzarella.

barilla farfalle, extravirgin olive oil, cherry tomatoes, mozzarella cheese, salt

Taken from allrecipes.com/recipe/farfalle-with-giardiniera-cherry-tomatoes-and-shredded-mozzarella/ (may not work)