Pasta Salad with Basil Vinaigrette

• Vegan

• Produce

  • 1/2 cup Basil, fresh
  • 2 cups Cherry tomatoes, yellow
  • 2 cups Cherry tomatoes, red
  • 2 tbsp Chives, Fresh
  • 3 cloves Garlic
  • 1/2 Yellow bell pepper

• Condiments

  • 1/4 cup Black olives, pitted and halved
  • 1/4 cup Green olives, pitted and halved

• Pasta & Grains

  • 250 g Pasta, small

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 Red pepper
  • 1 Sea salt

• Oils & Vinegars

  • 7 tbsp Olive oil, Extra Virgin
  • 4 tbsp White wine vinegar

Found on vikalinka.com

Description

Ingredients

• 250 g- small pasta
• 3-cloves garlic, unpeeled
• 2 cups- yellow cherry tomatoes, halved
• 2 cups- red cherry tomatoes, halved
• ¼ cup black olives, pitted and halved
• ¼ cup- green olives, pitted and halved
• 2 tablespoons- fresh chives, chopped
• ½- red pepper, diced
• ½- yellow bell pepper, diced
• ½ cup- fresh basil
• 4 tablespoons- white wine vinegar, or to taste
• 7 tablespoons- extra virgin olive oil
• sea salt
• freshly ground black pepper

Directions

• Cook pasta according to the package directions together with unpeeled cloves of garlic. Drain pasta, remove garlic cloves, peel them and set aside for the vinaigrette. Cool pasta.
• In a large bowl combine red and yellow peppers, red and yellow tomatoes, black and green olives and chives.
• In a food processor or a blender combine basil, white wine vinegar and cooked garlic cloves, process till smooth. With a motor of your food processor still running open the shoot and pour in olive oil in a thin steady stream, blend for 30 seconds till smooth.
• Add pasta to the bowl with vegetables, mix gently and dress with the basil vinaigrette.
• Season with salt and pepper to taste.
• Chill in the refrigerator for the flavour to meld for one hour before serving.