Pasta Salad
Ingredients
- 310 gr. (11 oz.) small pasta, farfalline, shells etc.
- 4 cloves garlic
- 500 gr. (1 lb. 2 oz. red cherry tomatoes
- (or similar amount of any tomatoes)
- ½ cucumber
- 1 yellow bell pepper
- 2 tbsp chives, finely chopped
- handful basil, finely chopped
- 7 tbsp. olive oil
- 4 tbsp lemon juice
- Salt
- Freshly ground black pepper
Method
Bring a large pan of water to the boil and add a little salt and olive oil. Add the pasta and the cloves of garlic and cook until al dente - about 15-18 minutes. Tip into a colander and drain under cold, running water. Leave to one side to drain, then gently shake off any excess water. Put into a large bowl and leave to one side. Take out the cloves of garlic and leave these to one side until you do your dressing.
Chop the tomatoes, cucumber and yellow pepper into very small pieces. Stir into the pasta. Add the chopped chives and basil.
Squash the garlic cloves out of their skins and mash in a pestle and mortar until very fine, then add a tbsp. of the olive oil and mix well. Add the remaining oil, lemon juice and seasoning. Again mix well. Drizzle this over the salad and adjust seasoning.
Serve with a sprig of basil, or torn leaves - but leave these until the last moment as the basil leaves can get bruised and turn black.
To prepare in advance or the night before:
Cook the pasta and garlic as above. Drain well, remove the garlic cloves and tip the pasta into a bowl. Add 3 tbsp. of the olive oil, mix round gently then placing the garlic on top, cover and leave in the fridge overnight or until you are ready to prepare the fresh ingredients.
Variations:
Add finely chopped pitted black olives
Add chopped pecans or walnuts
