Quick Vegetarian Meals

The best pasta salad
  • 310 g small shell-shaped pasta
  • 3 cloves garlic
  • 255 g yellow cherry tomatoes
  • 255 g red cherry tomatoes
  • 1 handful black olives, pitted
  • 2 tablespoons fresh chives
  • 1 handful fresh basil
  • ½ cucumber
  • 4 tablespoons white wine vinegar, or to taste
  • 7 tablespoons extra virgin olive oil
  • sea salt
  • freshly ground black pepper
Bring a sizable pan of salted water to the boiling point. Throw in the pasta and cloves until al dente, drain and run under cold water to cool. Put to one side to use for the dressing. Set the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into sections about half the dimension of the pasta and add to the bowl. Squash the garlic cloves and mortar out of mush and their skins. Add oil, the vinegar and seasoning. Drizzle this over the salad, adding more seasoning to taste.