How to make
Put the farfalle to boil in salted water.
Mash the basil leaves in a mortar to the consistency of paste. Add salt, garlic cloves and mash again.
Squeeze the juice of half a lemon and add olive oil. Stir the dressing, until a homogeneous mixture is obtained.
Cut the cherry tomatoes in halves, cut the red onion head into thin crescents and place it in a bowl. Add the green olives (pitted and sliced).
Cut the baby mozzarella balls or add them whole. Strain the pasta, cool it under cold water and add it to the salad.
Drizzle with the basil-lemon dressing and stir. Garnish with whole basil leaves and serve.
