Portion: Serves 8
I lb small pasta bows (farfelle) or shells
1 lb cherry tomato
1 cucumber, diced
1/4 cup black olives, pitted and sliced
2 tbsp fresh chives, snipped
1 pack fresh basil, leaves roughly chopped
3 cloves garlic
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
salt and pepper to taste
Bring a large pot of salted water to a boil. Put pasta and garlic in. Cook pasta until al dente, according to package instructions. Drain. Pick out the garlic and set aside. Put pasta in a large salad bowl.
Cut cherry tomato in halves. Add to pasta with cucumber, olives and herbs.
Use a fork to mesh cooked garlic. Adding a little salt will help grind the garlic down.
Put meshed garlic, olive oil and vinegar in a water-tight bottle. Close lid, shake until combined. Season with salt and pepper.
Add dressing to salad and toss to combine. Serve.
Traditional pasta salad usually uses mayonnaise-based dressing, which makes the salad very heavy. This salad uses a vinaigrette-based dressing which is much lighter.
Remember to keep the tomatoes and cucumber in the fridge until just before you mix the salad and serve. Cucumber will only be crunchy when cold.
Do not mix the salad with the dressing until just before you serve it.