- 1 box bow tie pasta
- 1 container grape tomatoes, cut in half length-wise
- 1 container ciliegine fresh mozzarella balls, cut in half
- 1 container kalamata olives, cut in half length-wise
- 1-2 handfuls baby arugula lettuce
- extra virgin olive oil, to taste
- salt and pepper, to taste
Cook bow tie pasta al dente. Drain and run under cold running water to make pasta cold. Once pasta is cold, transfer to large bowl and add all ingredients. Toss and serve.