Pasta salad full of Mediterranean flavors

• Put a pot with water, a little salt and a little olive oil on the heat and follow the instructions on the pasta packaging. Boil the pasta, strain through a sieve and let it cool.
  

Then make the tapenade

• Rinse the cherry tomatoes, halve them and put them in the cutter.

  Cut the dried tomatoes into pieces and add them together with the pine nuts, thyme, tomato puree, garlic and olive oil in the cutter.

  Mix until there are only small pieces left. Season with salt and pepper.
  

Vegetables with the pasta

• Place the grill pan on the heat and when it is hot enough, place the whole mini peppers on top. Turn them after 5 minutes. Then let this side cook for 5 minutes and turn off the heat. Let them cool. If you don't have a grill pan, you can also bake them in the pan or oven.
• Rinse the spinach. Heat in a wok or deep pan the 2 tbsp olive oil and add the fresh spinach leaves. Stir well, the leaves will immediately become limp. Turn off the heat and let it cool.
• Take a large mixing bowl, add the cooled pasta along with the tomato pesto, spinach, feta (crushed between your fingers) and olives (drained). Mix well and season with salt and pepper (if necessary)
• Finally, halve the grilled peppers and arrange them on top of the pasta. If you like Parmesan cheese, you can grate some on top (but not much…we mainly work with feta )