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Fill a large pan with salted boiling water and cook the spaghetti for 9-11 minutes.
Meanwhile, chop the tomatoes. Slice the olives in half. Roughly chop the rocket and basil leaves. Cut the cheese into cubes.
Mix the olive oil, Balsamic vinegar, feta cheese, tomatoes, olives, rocket and basil in a mixing bowl.
Drain the spaghetti well in a colander when cooked then put back in the pan.
Add the contents of the mixing bowl to the drained spaghetti and mix in well.
500g pack spaghetti
200g pack Greek Feta cheese
6 medium sized tomatoes
100g pitted black olives
Large handful of rocket
Large handful of fresh basil
2 tbsp Balsamic vinegar
4 tbsp olive oil
Pinch of salt