Cook pasta in boiling salted water until al dente.
Meanwhile, cut the cherry tomatoes into quarters and add to a large serving bowl.
Add extra virgin olive oil, garlic, and basil to the bowl. Season with plenty of salt and freshly ground pepper, and toss well.
Drain your pasta, then rinse under cold water and drain again. You want to bring the temperature down and dress your pasta when cold.
Add pasta to the other ingredients and mix thoroughly, taste and season again before serving. Also, you might want to serve with a drizzle of extra virgin olive oil, freshly ground pepper, and basil leaves. Enjoy!
STORAGE: This tomato pasta salad keeps will last for 3 days. Store it in airtight container and place in the refrigerator.
PASTA: short pasta like fusilli, conchiglie, farfalle, penne work fine. However, have a proper look at the label and go for durum wheat semolina pasta, it's a bit more expensive than basic pasta, but it’s resilient and has a more robust texture, the best choice when it comes to salad pasta recipes