Cook the pasta according to the instructions on the packet, then drain and rinse with cold water. Cut the tomatoes and sheep cheese into small cubes. Salt the tomatoes, pepper the sheep`s cheese.
Put everything in a large bowl. Pour balsamic vinegar over it and season with herbs from Provence, pepper and salt. Finally pour the olive oil over it (but be careful, not too much). Then put it in the fridge and let it steep for about 1 hour!
Also tastes delicious with fondue or grilled meat.
It can also be modified, e.g., use mozzarella instead of sheep`s cheese.
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