- 310g/11oz fusili pasta
- 3 cloves of garlic
- 255g/9oz red cherry tomatoes
- 3-4 Tbsp. Feta cheese
- 2 Tbsp. fresh chives
- 1 handful of fresh basil
- ½ a Cucumber
- 4 Tbsp. white wine vinegar, or to taste
- 7 Tbsp. extra virgin olive oil
- sea salt and freshly ground black pepper
- Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool.
- Put the garlic to one side to use for the dressing.
- Put the pasta into a bowl.