Rocket Pasta Salad

• Bunch of wild rocket. Photograph: Getty
• Serves 4
• 320g pasta (any of the following: fiorelli, cocciolette, farfalle or francesine)
• 3 garlic cloves, whole and peeled
• 500g red cherry tomatoes
• 1/2 cucumber
• 1 tbsp pitted black olives
• 2 tbsp fresh chives
• 4 tbsp salad rocket leaves
• Sea salt and freshly ground black pepper
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar

1. Bring a large pan of salted water to the boil, add the pasta and garlic, bring back to the boil, then simmer until cooked and al dente (this could be 5 minutes for fresh or 7-10 minutes for dried pasta). Drain in a colander and fish out the garlic, keeping it to one side for the dressing. While the pasta is still in the colander, hold it under a cold running water tap to stop it sticking and to allow to cool down. Drain well then put the pasta in a large serving bowl.
2. Cut the tomatoes, cucumber and black olives into small pieces that are about the size of the pasta, then toss with the pasta. Using scissors, snip the chives over the pasta, roughly chop the rocket and fold it into the pasta. Using a fork, mash the cooked garlic on a chopping board with a little salt. Make the dressing by combining the oil and vinegar and whisking well. Add the mashed garlic, whisk again, add salt and black pepper to taste, then pour over the salad. Toss well and serve.

wild rocket, pasta, garlic, cucumber, black olives, chives, salad rocket, salt, extra virgin olive oil, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/rocket-pasta-salad-52310401 (may not work)