1. Cook the pasta in plenty of salted water, adding a little oil during cooking to prevent it from sticking later.

2. Once cooked (preferably al dente) and before draining, add a little cold water to stop the cooking process.

3. Meanwhile, wash, clean and cut the pepper into strips (possibly keeping some strips for presentation); wash and cut the 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 not already pitted).

4. Pour all the ingredients into a large bowl (which will also contain the pasta later) and season with a little oil and salt.

5. Once the pasta is ready, pour it into the bowl with the cut ingredients, add a little more oil and season with balsamic vinegar.

6. Stir everything together and let it marinate: the longer it sits, the better it will taste.

7. Before serving, garnish with some pepper strips and some cherry tomatoes.