Sunny conchigliette salad

Reheat the Conchigliette in lightly salted boiling water for 30 seconds and drain.
Cut the olives finely. Remove the seeds from the cucumber and cut into small cubes.
Mix the garlic paste, olive oil and white wine vinegar. Season.
Mix the Conchigliette, olives, cucumber, bruschetta and garlic vinaigrette in a large salad bowl.
Present the salad in dishes or take away containers.

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