Cold pasta with feta and olive rounds
200 g penne-type wholemeal pasta
100 g pachino tomatoes
80g Polli green and black Olive rounds
1 sweet pepper
extra virgin olive oil
Wash the vegetables and cut the pepper and cucumber into pieces, and halve or quarter the tomatoes. Also cut the feta into small pieces. Pour everything into a large bowl, together with the Polli olive rounds and add a drizzle of extra virgin olive oil and salt to taste. In the meantime, bring a pot of water to the boil. Add salt and pour the pasta in. Drain when cooked al dente and quickly cool under cold water. Now add the pasta to the bowl and carefully stir to combine all the ingredients. Add a drizzle of oil if needed and chill a few hours in the fridge before serving, stirring every now and again.