Ingredients

11 ounces (310 grams) small shell-shaped pasta
3 cloves garlic
9 ounces (225 grams) yellow cherry tomatoes
9 ounces (225 grams) red cherry tomatoes
1/2 cucumber
1 handful black olives, pitted
2 tablespoons fresh chives
I handful fresh basil
7 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Directions

Bring a large pan of

salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or
until al dente, and drain.

Put the garlic to one side for the dressing. Put the pasta in a bowl.

Cut the tomatoes, cucumber, and black olives into small pieces, about half the size of the
pasta, and place in the round metal container. Roughly chop the herbs and place these in
the container.

Using a fork mash the cooked garlic cloves on the board with a little salt, add to the
salad.

Add the oil, vinegar, and seasoning.