Bring a large pot of cold water
to a boil over high heat, then salt it generously, add
the pasta, and cook, stirring occasionally, until al
dente. Drain.
Meanwhile, strip the leaves from the oregano and
thyme sprigs. Chop them together with the garlic, 1/2
teaspoon salt, and the pepper, and then use the flat
side of the knife to mash and smear the mixture to a
coarse paste. Put in a bowl, along with the cheese,
olive oil and toss to coat the cheese with the herb
paste.
Cut the tomatoes into pieces about the same size as
the cheese. Gently fold the tomatoes, parsley, and
olives in with the cheese. Add the drained pasta and
toss, then drizzle over a bit of olive oil and toss
again. Serve now or room temperature.
