Pasta Salad with Peaches

Method

1. For the vinaigrette: combine extra virgin olive oil, balsamic vinegar, and a tip of mustard in a jar. Close the lid and shake vigorously until emulsified.
2. Cook the farfalle pasta in boiling salted water according to package directions.
3. While the pasta cooks, cut the peach into small cubes.
4. Cut the cherry tomatoes into halves or quarters.
5. Cut the feta cheese into small cubes.
6. Slice the radishes thinly; if the leaves are tender, keep them to add later.
7. Add the olives to the bowl.
8. When the pasta is al dente, drain it and rinse under cold running water to stop the cooking.
9. In a large bowl, combine the cooled pasta, peach, tomatoes, feta, radishes, and olives.
10. Pour the vinaigrette over the salad and mix well.
11. Season with a pinch of salt and a grind of black pepper.
12. Add fresh basil leaves, torn by hand, and toss gently.
13. Serve immediately or refrigerate for later.