Three-Color Pasta Salad “Mediterranean Deluxe” with burrata, olives, pearl onions, and a balsamic dressing.

Cook the farfalle in salted boiling water until al dente. Drain and immediately cool in ice water to stop the cooking process. Drain well.

In a large bowl, combine the yellow and red cherry tomatoes, pitted olives, extra virgin olive oil, and salt.

Plate the pasta salad and garnish with the Borettane onions, burrata, fresh basil leaves, caper berries, and shavings of mildly aged cheese.

Finish with a drizzle of balsamic vinegar and extra virgin olive oil before serving.