According to Jaime Oliver this is “the best pasta salad.” I beg to differ. It was good, but definitely not the best. However, I LOVE all the fresh veggies and herbs that go into it. It is a very colorful, fresh and healthy pasta salad.
11 oz. small shaped pasta
3 cloves of garlic, chopped
9 oz. red cherry tomatoes
9 oz. yellow cherry tomatoes
1 handful of fresh basil
4 T white wine vinegar
7 T Extra virgin olive oil
Salt and pepper to taste
Cook the pasta per the directions on the box. Drain, rinse with cool water and place in a large bowl.
Chop tomatoes, cucumber, chives and basil into pieces smaller than the pasta and add them to the bowl with the pasta.
In a small bowl, mix the garlic, vinegar, oil, salt and pepper. Pour this over the pasta and toss.
Next time: I didn’t prepare the garlic like Jaime’s original recipe. I will definitely do that next time. I also didn’t put olives in mine like his recipe calls for. I might add those as well. Also, I served this as a side dish, but next time I might add some shredded chicken to it and make it a main dish. I might need to make a little more dressing, but I think it would be good that way.
What does the family think? Everyone was just sort of so-so on this dish. I am going to give it another go though and prepare it the way Jaime actually says to make it instead of doing it with all of my little shortcuts.