- Coarse salt and ground pepper
1 1/2 pounds orecchiette, or other short pasta
1/3 cup olive oil
4 garlic cloves, sliced
1 cup chopped fresh basil leaves
1/2 cup chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
- Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
- Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature. (Salad may be made up to 2 days in advance; before serving, taste and adjust seasoning if necessary.)