1. Boil the pasta in plenty of salted water, following the packaging instructions. Strain and empty in a bowl. Then place in a larger bowl with cold water and allow it to cool down.
2. In a large salad bowl mix the pasta, the balsamic vinegar, the biological Chorio olive oil, the Chorio biological olive paste and the finely cut spring onions.
3. Add the cherry tomatoes, the Chorio biological olives and the Chorio biological feta. Mix and place the salad in the fridge for 1 hour to cool down.
Season with salt and pepper, sprinkle with the finely-cut parsley and serve.