The best pasta salad

Prep: 10 mins

Cook: 15 mins

This pasta salad makes great picnic or barbeque food.

310g small shell-shaped pasta
3 cloves of garlic
255g yellow cherry tomatoes
255g red cherry tomatoes
1 handful of black olives, pitted
2 tablespoons fresh chives
1 handful of fresh basil
½ a cucumber
4 tablespoons white wine vinegar, or to taste
7 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper

Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into 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 pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste

Serves
4

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Pasta & Noodles, Vegetables

Recipe Type
Easy, Entertaining, Lunch Box, Pasta/Noodles, Side Dish, Salads

Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy