I love both Greek and Italian kitchen and cannot choose which I like better. But why choose when you can have both? This multicultural pasta is topped with a warm version of the Greek salad, which makes it a win-win. I only removed cucumber (somehow it did not fit...)
(for 2 servings)
200 g Feta cheese 500 g cherry tomatos 0,5 dl good olive oil 50 g Kalamata olives Half finely sliced small red onion Fresh oregano leaves 300 g whole grain pasta
Cut the tomatos to half and grill them for 10 minutes in 200C in a tray which keeps the tomato liquid.
While tomatos are in the oven, cut the onion to thin slices, break the Feta cheese into pieces with your fingers, rinse the olives, chop the oregano leaves to release their aroma, and cook the pasta in well-salted plenty water until al dente.
Mix all ingredients in a bowl and serve immediately.