By Bob Lipinski

Absolutely one of my favorite summertime cold pasta dishes!


1 pound farfalle, cooked al dente

1 teaspoon olive oil

8 cloves garlic, chopped fine

2-1/2 pounds Roma tomatoes, quartered lengthwise into wedges (smaller if necessary), then cut in half widthwise

3 tablespoons red wine vinegar

1/3 cup extra-virgin olive oil

1-1/4 cups black oil-cured olives, pitted and chopped coarse

Black pepper to taste

1/2 teaspoon crushed hot red pepper

15 fresh basil leaves, quartered


4 ounces fresh arugula, torn into small pieces

1/4 tablespoon balsamic vinegar


In a small frying pan, sauté the garlic in oil until translu­cent; do not allow to brown. Remove from heat, set aside, and let cool.

Gently toss the tomatoes, vinegar, oil, and garlic. Add remaining ingredients; mix and refrigerate at least 2 hours.

Add the cooked pasta to the cold sauce, tossing well to coat all pieces. The pasta will cool rapidly. Serve immediately.

Bob’s Wine Recommendation:

Whites: Pinot Gris from Alsace, France or Oregon; Gavi from Piedmont, Italy.

Reds: Beaujolais from France; Dolcetto from Piedmont, Italy; Pinot Noir from California; Dry rosé from Rioja, Spain or Provence, France.

Bob Lipinski is the author of 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at OR

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