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
- 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.
- In a large bowl combine red and yellow peppers, red and yellow tomatoes, black and green olives and chives.
- 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.
- Add pasta to the bowl with vegetables, mix gently and dress with the basil vinaigrette.
- Season with salt and pepper to taste.
- Chill in the refrigerator for the flavour to meld for one hour before serving.