Servings: 300g dried pasta shells ¼ of a clove of garlic 1 bunch of fresh flat-leaf parsley (30g) 1 bunch of fresh basil (30g) red wine vinegar extra virgin olive oil ½ a celery heart 250g ripe mixed-colour cherry tomatoes 12 black olives (stone in) 125g ball of mozzarella cheese

Cook the pasta in a large pan of boiling salted water according to the packet 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 add to a large salad bowl. Destone 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.

15 Mins  15 Mins
Jamie Oliver - Veg  Jamie Oliver - Veg