1 bunch of scallions, trimmed and cut into long ribbons
14 ounces farfalle
3 tablespoons olive oil
1 tablespoon wine vinegar
? teaspoon Dijon mustard
freshly ground black pepper
8 ounces cherry tomatoes, halved
1 cup gruyere cheese, grated
2 tablespoons torn flat leaf parsley
Heat water for pasta. Meanwhile, put scallion ribbons in bowl of ice water and set aside. When water boils, add pasta and a tablespoon of salt.
While pasta cooks, make a vinaigrette by combining oil, vinegar, and mustard, with salt and pepper to season, in jar.
Drain pasta and return to warm pan. Drain scallions and add to pasta, along with tomatoes, Gruyere, and parsley. Toss with vinaigrette.
Serve at room temperature.