Pasta Shells with Tomatoes, Olives and Basil

• 1/2 lb (.2 kg). dried small pasta shells
• 1 Tbsp (15 ml). white-wine vinegar
• 1 Tbsp (15 ml). vegetable oil
• 1 cup (225 ml) pitted ripe black olives, cut crosswise into rings
• 2 cups (475 ml) cherry tomatoes, quartered lengthwise
• 1 small green bell pepper, chopped fine
• 1/2 cup (125 ml) thinly sliced celery
• 1/2 cup (125 ml) thinly sliced scallion
• 1/3 cup (80 ml) shredded fresh basil leaves, or to taste
• 2/3 cup (150 ml) mayonnaise
• 1 Tbsp (15 ml). fresh lemon juice, or to taste

1. In a kettle of boiling salted water boil the pasta shells, stirring occasionally, for 12 to 14 minutes, or until they are tender.
2. Drain shells in a colander, and refresh them under cold water.
3. Drain the shells well again.
4. In a bowl toss them with the vinegar and oil.
5. Add the olives, tomatoes, bell pepper, celery, scallion, and basil.
6. In a small bowl whisk together the mayonnaise, lemon juice, and 2 Tbsp (30 ml).
7. water.
8. Pour the dressing over the mixture, and toss the salad gently until it is combined.
9. Season the salad with salt and pepper and transfer it to a portable container.
10. Allow the salad to chill for at least a few hours before serving.
11. The salad may be made up to one day in advance and kept covered and chilled.
12. Just before serving toss the salad again.

pasta shells, whitewine vinegar, vegetable oil, black olives, cherry tomatoes, green bell pepper, celery, scallion, fresh basil, mayonnaise, lemon juice

Taken from online-cookbook.com/goto/cook/rpage/00161A (may not work)