Cold Greek Pasta

Preparation:

Preparation: Cook the pasta in plenty of salted water, adding a little oil during cooking so that it doesn't stick later. Once cooked (preferably al dente) and before draining, add a little cold water to stop the cooking. In the meantime wash, clean and cut the pepper into strips (possibly keep some strips for presentation); wash and cut the cherry tomatoes into quarters or halves (according to taste) and the feta into cubes. Peel and cut the cucumber into thin slices; pit the olives (if they aren't already). Pour all the ingredients into a large bowl (which will later also contain the pasta) and season with a little oil and salt. Once the pasta is ready, pour it into the bowl with the chopped ingredients, add a little more oil and dress with balsamic vinegar. Mix everything and leave to infuse: the longer it stays, the better. Before serving, garnish with a few strips of pepper and a few cherry tomatoes.