Summer Pasta Salad by The Happy Foodie

Ingredients

• 20 g basil, leaves picked
• 2 garlic cloves, peeled
• 200 g cherry tomatoes, cut in half
• 60 ml extra virgin olive oil
• 1 small orange, finely grated zest and juice
• 1 lemon, finely grated zest and juice
• 400 g short pasta
• 40 g currants or raisins
• 3 tbsp capers
• 80 g black olives, roughly chopped
• 40 g pine nuts
• 1 small bunch of fennel fronds, roughly chopped
• 1/2 tsp (adjust to taste) flaky sea salt and freshly ground black pepper

Instructions

1. Blend the basil with the garlic, half the cherry tomatoes, and the extra virgin olive oil. Stir in the zest and juice of the orange and lemon to create the dressing.
2. Cook the pasta in a large pan of boiling salted water according to packet instructions, or until al dente; drain and tip into a bowl.
3. Stir the dressing and currants through the warm pasta and allow to cool.
4. Add the remaining cherry tomatoes, the capers, black olives, and pine nuts. Season to taste with salt and pepper.
5. Scatter over the fennel fronds before serving.