Jaime Oliver's Best Pasta Salad (vegan)

310g small shell-shaped pasta (egg-free)
3 garlic cloves
225g yellow cherry tomatoes
225g red cherry tomatoes
1 handful black olives, pitted
2 tablespoons fresh chives
1 handful fresh basil
½ cucumber
4 tbsp white wine vinegar
7 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

1. Bring a large pan of salted water to the boil. Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
2. Put the garlic to one side for the dressing.
3. Put the pasta in a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
4. Squash the garlic cloves out of their skins and pound in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.

This recipe as you can see has been borrowed from Jaime Oliver and it's fab and tastes delicious.