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Ingredients
EQUIPMENT
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Bowl
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Fork
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Spoon
INGREDIENTS
- 1 lb Pasta short cut (Cavatappi) I used DeCecco corkscrew- (450 grams)
- 5 oz Crumbled feta cheese 140 grams
- 1/4 cup Extra virgin olive oil 55 ml
- 1 medium Red onion chopped
- 1Â Yellow bell pepper chopped
- 4Â Small red peppers chopped
- 2Â Small cucumber chopped
- 3Â Peperoncino peppers chopped
- 3Â Scallions chopped
- 18Â Kalamata pitted olives cut in half
- 18Â Green pitted olives cut in half
- 1/2 lb Cherry tomatoes cut in half 225 grams
- 6-8Â Fresh mint leaves chopped
- 3-5Â Basil leaves chopped
- 3 tbsp Red wine vinegar
- Salt and fresh cracked black pepper to taste.
Instructions
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In a large pot filled with salted water cook your pasta according to the package
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Once pasta is cooked drain water, while it’s still hot add half of the oil.
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Stir occasionally until the pasta has completely cooled.
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Now add all the vegetables and remaining ingredients.
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Let it chill and serve cold.
