The Best Pasta Salad

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Preparation time:
Cooking time:

Serves: 4

Dietary guidance: v 

Tags: salad · main · starter · pasta · vegetarian ·


310g/11 oz small shell-shaped pasta
3 cloves of garlic
255g/9oz yellow cherry tomatoes
255g/9oz red cherry tomatoes
1 handful of black olives, pitted
2 tablespoons fresh chives
1 handful of fresh basil
1/2 cucumber
4 tablespoons white wine vinegar, or to taste
7 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper


Bring a large pan of salted water to the boi. Throw in the pasta and cloves of garlic and simmer for about 5 minutes or until al dente and drain. Put the garlic to one side to use for the dressing. Put the pasta in a bowl. Chop the tomatoes, olives, chives, basi 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 pound in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.


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