The Best Pasta Salad

By lindybug

Ingredients

• 11 oz small shell-shaped pasta
• 3 cloves garlic, unpeeled
• 1/2 pint yellow cherry tomatoes
• 1/2 pint red cherry tomatoes
• 1 handful of black olives, pitted
• 2 Tbsp fresh chives
• 1 handful fresh basil
• 1/2 English cucumber
• 4 Tbsp white wine vinegar or to taste
• 7 Tbsp extra virgin olive oil
• Salt and pepper, to taste

Preparation

Step 1

1. Bring a large pan of salted water to boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under water to cool.

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

3. Chop the tomatoes, olives, basil, chives and cucumber pieces about half the size of the pasta and add to the bowl, Squash the garlic cloves out of their skins and mush in a mortar and pestle. Add the vinegar, oil and seasoning. Drizzle over the salad, adding a little more seasoning to taste.