Ingredients:  250 g short pasta (such as penne or fusilli), 500 g cooked octopus, cut into small pieces, 1/2 red onion, finely chopped, 1 red pepper, diced, 1 yellow pepper, diced, 1/2 cucumber, diced, 1 cup cherry tomatoes, halved, 1/4 cup black olives, pitted and halved, 1/4 cup fresh basil, chopped, 1/ 4 cup fresh parsley, chopped. For the dressing:  1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 clove of garlic, minced, Salt and black pepper to taste.

Preparation:  Cook the pasta:  Cook the pasta in a large pot of salted water following package directions until al dente. Drain and rinse with cold water to stop cooking. Booking. Prepare the dressing:  In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Booking. Prepare the ingredients:  In a large bowl, combine the cooked octopus, chopped red onion, red and yellow bell peppers, cucumber, cherry tomatoes, olives, basil and parsley. Add the pasta:  Add the cooked pasta to the bowl with the other ingredients. Add the dressing:  Pour the dressing over the pasta and octopus salad and mix well to make sure all the ingredients are evenly coated. Refrigerate and serve:  Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend. When ready to serve, toss the salad again and serve cold. Enjoy this delicious octopus pasta salad as a main dish or side dish on any occasion!