– 16 oz. bow-tie pasta cooked and cooled – 2 teaspoons sea salt for pasta water plus more for garnish – 2 cups cherry or grape tomatoes – 2 cups small fresh mozzarella balls – 1/2 cup basil leaves roughly chopped – 1/2 cup freshly grated parmesan cheese – 1/2 cup sun-dried tomatoes packed in olive oil and herbs -- 1 recipe homemade pesto sauce