The Best Pasta Salad

• 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

1. 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.
2. Put the garlic to one side for the dressing. Put the pasta in a bowl.
3. 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.
4. Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad.
5. Add the oil, vinegar, and seasoning.

pasta, garlic, yellow cherry tomatoes, red cherry tomatoes, cucumber, handful black olives, fresh chives, basil, extravirgin olive oil, white wine vinegar, salt

Taken from www.epicurious.com/recipes/member/views/-the-best-pasta-salad-1271578 (may not work)