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Add a photoServings: 6
Ingredients
- 11 ounce small pasta, shells
- 3 clv garlic
- 9 ounce yellow cherry tomato
- 9 ounce red cherry tomato
- 1/2 x cucumber
- 1 handf black olives, pitted
- 2 Tbsp. fresh chives
- 1 handf fresh basil
- 7 Tbsp. extra virgin extra virgin olive oil
- 4 Tbsp. white wine vinegar
- Â Â sea salt
- Â Â freshly grnd black pepper
Directions
- Bring a large pan of salted water to the boil and throw in the pasta and garlic and simmer for about 5 min or possibly till al dente, and drain.
- Put the garlic to one side for the dressing. Put the pasta in a bowl.
- Cut all the ingredients in to small pcs, about half the size of the pasta, and place in the round metal container. Roughly chop the herbs and place these in the container.
- Using a fork mash the cooked garlic cloves on the board with a little salt, add in to the salad.
- Add in the oil and vinegar and seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 372 | |
| Calories from Fat 168 | 45% |
| Total Fat 18.97g | 24% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 331mg | 9% |
| Total Carbs 42.68g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.65g | 2% |
| Protein 7.66g | 12% |
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