Salads are one of my all-time favorite ways to eat pasta. Pasta salads are simple but endlessly versatile you can dress them up with great olive or truffle oil, or leave them rustic. My culinary partner and pastry chef, Gale Gand, brought me several packages of tricolored, striped farfalle from Italy one year. Charmed by its appearance, I immediately went to work to develop a salad that could show it off. I generally serve a single-colored pasta for this amuse, but for the photograph opposite, I used tricolored farfalle. You can use any shade you like or stick with plain farfalle. For this salad, use fruity olive oil, voluptuous pancetta sliced paper thin, and the best aged Parmigiano-Reggiano cheese you can get. The cheese is shaved over the salad, so be sure to buy it in a hard chunk.