Pasta Salad with Vegetables and Feta
Cook pasta according to package directions until al dente, drain, rinse with cold water and drain again. In the meantime, rinse summer squash and bell peppers, remove seeds and ribs from bell peppers and cut into small cubes.
Heat 4 tablespoons olive oil in a nonstick pan and fry diced vegetables while stirring for 4-5 minutes and season with salt and pepper. Remove from the pan and let cool.
Rinse tomatoes, cut in half, remove seeds and dice. Rinse basil, shake dry and cut leaves into small pieces. Crumble feta.
Mix pasta in a large bowl with vegetables, tomatoes, basil, remaining olive oil and feta cheese and season with salt and pepper. Serve in deep soup plates and garnish with basil leaves.