Pasta Salad

By Rpaulin_

Ingredients

• 11 ounces small shell-shaped or bow-tied pasta
• 3 cloves garlic
• 9 ounces yellow cherry tomatoes
• 9 ounces red cherry tomatoes
• 1/2 cucumber
• 1 handful black olives, pitted (greek olives)
• 2 tablespoons fresh chives
• 1 handful fresh basil
• 7 tablespoons extra-virgin olive oil
• 4 tablespoons white wine vinegar
• sea salt and freshly ground black pepper
• 1/4 cup French or regular feta cheese

Details

Servings 8

Preparation

Step 1

Bring a large pan of salted water to boil, add pasta and garlic and simmer for about 5 minutes or until al dente, and drain.

Put the garlic to one side for the dressing. Put the pasta in a bowl.

Cut the tomatoes, cucumber and black olives into small pieces, about half the size of the pasta, and place in the round metal container. Roughly chop the herbs and place these in the container.

Using a fork, mash the cooked garlic on a cutting board with a little salt, add to the salad.

Add the oil, vinegar and seasoning (feta cheese).