Greek cold pasta
Instructions
Cook pasta in salted water, adding a little oil while cooking so as not to make it stick.
When you are finished cooking (preferably al dente) and before you drain it, add some cold water to stop the cooking.
Meanwhile, wash, clean and cut the pepper into strips (possibly keep some few to present); wash and cut the tomatoes into quarters or halves (according to taste) and feta cubes.
Peel and cut the cucumber into thin slices; rattle off the olives (unless they are already).
Pour all ingredients into a large bowl (that will later hold the dough) and season with a little oil and salt.
Once the dough is ready, pour it in a bowl with chopped ingredients, add a little more olive oil and drizzle with balsamic vinegar.
Stir everything together and let it season: more time is better.
Before serving garnish with some pepper and a few cherry tomatoes.
