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Chef Samantha’s Garden Salad

BT Montreal | posted Wednesday, Jul 4th, 2018

Ingredients

  • 500g butterfly pasta (cooked “al dente” and cooled)
  • ½ cup sliced black olives
  • 2 cups cherry tomatoes in half
  • ½ cup  parsley
  • A few diced basil leaves
  • 2  crushed garlic cloves
  •  pinch of salt and a drizzle of olive oil  to taste