Cook pasta al dente according to package directions.
Pour the pasta into a sieve, drain well and mix in a bowl with 2-3 tablespoons of olive oil (or the drained oil from the dried tomatoes).
Roast the almonds in a pan without adding fat, allow to cool slightly and chop coarsely.
Cut sun-dried tomatoes into small cubes.
Drain the chickpeas in a colander and rinse with clear water. Drain well.
Dice the feta.
Wash and trim the spring onions and cut into fine rings.
Wash the peppers, halve lengthways, deseed, remove the separating membrane and cut into small cubes.
Rinse the parsley and dill and shake dry. Roughly chop herbs.
Wash the cucumber, cut in half lengthways, scrape out the seeds with a tablespoon, then quarter and cut into small cubes.
Mix the noodle rice with herbs (don't forget the oregano), sun-dried tomatoes, pepperoni, raisins, feta, cucumber, chickpeas, spring onions and olives.
Mix the remaining olive oil with the white wine vinegar and lemon juice. Stir into the noodles.
Finally season with salt and pepper.
Serve sprinkled with chopped almonds.