An original version of Greek Salad, made with cold pasta.
- different kind of tomatoes,
- 2 fresh and firm cucumbers,
- ½ yellow bell pepper,
- black olives,
- feta cheese,
- 1 sweet onion (e.g. Tropea, optional),
- short pasta.
Dice vegetables and put them in a bowl.
You should have a big amount of vegetables, in order to have a very tasteful salad. Once the bowl is filled, season with a few salt (mind that Feta cheese is salted on its own) and extra-virgin olive oil. Stir well.
Drain and slice the olives (pitted). Drain Feta cheese, take a big slice (the half, more or less) and lightly dice it. Add the olives and cheese to the bowl.
Cook pasta in salted boiling water, drain and chill under running water. After having dried well, add pasta to the bowl and season with oil, salt and abundant oregano.
Keep in refrigerator for around 2 hours, until 10 minutes before serving. In this way the Pasta will take the vegetables’ flavor.