To prepare your mousse, place your diced feta cheese in a blender, add a few tablespoons of extra virgin olive oil and blend until creamy.

Cook your pasta in boiling salted water for 13 minutes and drain to remove all cooking
water from your shapes (place them upside down on a clean tea towel).

Thinly slice your cherry tomatoes and cucumbers. Stuff Cube with your feta cheese cream, add one slice of tomato, one slice of cucumber, one olive, one basil leaf... and serve at room temperature!