150g Feta (i use danish feta), drained and coarsely crumbled
1 Spring onion, sliced
6 pitted Kalamata olives, diced
1 Tomato, diced
1/2 Avocado, diced
2 Tablespoons Nuts (i used a mixture), chopped roughly
1 Tin 4 Bean Mix, drained and washed
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
Cook pasta according to packet directions. Drain and rinse under cold water. Drain well and place in a large bowl.
Add all the other ingredients to the bowl and toss well to combine. Season well.
To make the dressing place vinegar and oil in a screw top jar and shake well. Pour over salad and toss gently.
Note: Sprinkle with some Pangrattato for some extra crunch and flavor.