8 ounces bow-tie pasta
1 can cannelini beans, rinsed and drained
1 pound cherry tomatoes, halved
1/2 pound ricotta salata
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped chives
1 tablespoon fresh chopped mint
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped thyme
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon kosher salt
Coarse salt and freshly ground black pepper
Cook
and drain the pasta according to the package instructions. In a large
bowl combine the pasta, beans, and tomatoes; set aside.
Crumble
the ricotta salata in a small bowl. Add the basil, chives, mint,
oregano and thyme and mix together until all of the herbs are coated on
the crumbled cheese. Reserve.
In
a small bowl, whisk together the olive oil, vinegar and salt. Pour the
vinaigrette over the pasta, bean, and tomato mixture and toss to coat
evenly. Add the herbed cheese to the pasta, beans, and tomatoes and toss
again. Season with salt and pepper to taste. Serve immediately.
