Herbed Pasta Salad

• Coarse salt and ground pepper
• 1 1/2 pounds orecchiette or other short pasta shape
• 1/3 cup olive oil
• 4 garlic cloves, sliced
• 1 cup chopped fresh basil leaves
• 1/2 cup chopped fresh flat-leaf parsley

1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions.
2. Drain, then rinse pasta under cold water to stop the cooking.
3. Drain well.
4. Meanwhile, in a small saucepan, heat oil and garlic over medium.
5. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute.
6. Remove from heat; let stand 10 minutes.
7. Pour garlic oil through a sieve into a large bowl; discard garlic.
8. Add pasta and herbs to oil.
9. Season generously with salt and pepper; toss to combine.
10. (Salad can be refrigerated, covered, up to 2 days; before serving, taste and adjust seasoning if necessary.)
11. Serve chilled or at room temperature.
12. (Per Serving)
13. Calories: 393
14. Fat: 10.2g
15. Protein: 11.9g
16. Carbohydrates: 64.3g
17. Fiber: 3.1g

salt, orecchiette, olive oil, garlic, fresh basil, parsley

Taken from www.epicurious.com/recipes/food/views/herbed-pasta-salad-387622 (may not work)