INGREIDENTS
200g (7oz) small pasta shapes
3 tbsps good olive oil, plus
1 tbsp to stop the pasta sticking together
1 tbsp red-wine vinegar
Salt and freshly ground black pepper
1 red onion, cut into small dice
1 garlic clove, finely chopped
300g (10½oz) fresh ripe tomatoes, cut into small dice
100g (3½oz) black olives, roughly chopped
2 tbsps fresh parsley, finely chopped
2 tbsps fresh basil, finely chopped
Make sure you have cooled the pasta well after cooking, as it can continue to cook and become soft and starchy
METHOD
Boil the pasta in plenty of salted, boiling water until al dente - check the timing on the packaging. Drain the pasta and rinse under cold water to stop the cooking process. Transfer to a large bowl and add a tablespoon of olive oil, mixing well to stop the pasta sticking together. Set aside.
Whisk together the olive oil, vinegar and salt and pepper to make a dressing. Add the diced onions, garlic, tomatoes, olives and herbs. Add the dressing and toss everything together. Keep covered in the fridge until needed.
Handy hint: Make sure you have cooled the pasta well after cooking, as it can continue to cook and become soft and starchy.