SERVES 4 | 15 MINUTES
10 oz dried pasta shells
¼ of a clove of garlic
1 bunch of fresh Italian parsley (1 oz)
1 bunch of fresh basil (1 oz)
red wine vinegar
extra virgin olive oil
½ a celery heart
8 oz ripe mixed-color cherry tomatoes
12 black olives (with pits)
4½-oz ball of mozzarella cheese
Cook the pasta in a large pan of boiling salted water according to the package instructions, then drain. Meanwhile, peel the garlic and put into a blender with the herbs, 2 tablespoons each of vinegar and oil, and a good splash of water, then whiz until smooth. Season to perfection with sea salt and black pepper.
Very finely chop the celery heart and quarter the tomatoes, then place in a large salad bowl. Pit and tear in the olives, pour over the vivid green dressing and tip in the drained pasta, then toss together. Serve hot, warm or cold, tearing over the mozzarella just before serving.
Amazing served as part of a buffet or picnic, and great packed up for lunch.
If you have any leftovers, crack in an egg or two, toss together, then grate over some cheese and bake until beautifully golden.
