Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and place in a large serving bowl.
Bring another pot of water to a boil. Blanch the Romanesco florets for about 4 minutes until they are just tender. Shock in an ice bath to stop the cooking. Drain and add to the bowl with the pasta.
Dice the peppers, quarter the tomatoes, and chop the olives and add them to the bowl with the pasta.
In a medium skillet heat the olive oil over medium heat. Sauté the minced garlic and red pepper flakes for about 30 seconds until the garlic is just beginning to turn golden. Pour the warm olive oil mixture over the pasta and veggies, add salt and pepper and toss well. Add the crumbled feta and gently mix again.
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