Drain the pasta in a colander and run it under a cold tap until cooled. Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve.
Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving.
Food Stylist: Monica Pierini. This weeknight clam pasta comes together easily in under 30 minutes, without compromising flavor. This simple pantry meal delivers deep flavors with a bright ...