Categories: Salad

Ingredients

• 250 g- small pasta
• 3-cloves garlic, unpeeled
• 2 cups- yellow cherry tomatoes, halved
• 2 cups- red cherry tomatoes, halved
• 1/4 cup black olives, pitted and halved
• 1/4 cup- green olives, pitted and halved
• 2 tablespoons- fresh chives, chopped
• 1/2- red pepper, diced
• 1/2- yellow bell pepper, diced
• 1/2 cup- fresh basil
• 4 tablespoons- white wine vinegar, or to taste
• 7 tablespoons- extra virgin olive oil
• sea salt
• freshly ground black pepper

Directions

1. Cook pasta according to the package directions together with unpeeled cloves of garlic. Drain pasta, remove garlic cloves, peel them and set aside for the vinaigrette. Cool pasta.
2. In a large bowl combine red and yellow peppers, red and yellow tomatoes, black and green olives and chives.
3. In a food processor or a blender combine basil, white wine vinegar and cooked garlic cloves, process till smooth. With a motor of your food processor still running open the shoot and pour in olive oil in a thin steady stream, blend for 30 seconds till smooth.
4. Add pasta to the bowl with vegetables, mix gently and dress with the basil vinaigrette.
5. Season with salt and pepper to taste.
6. Chill in the refrigerator for the flavour to meld for one hour before serving.

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