1- Clean the octopus, wash and place in a saucepan, cover with plenty of cold water and cook for 30 minutes with the bay leaf, carrot and a little celery, having previously peeled, washed and cut the vegetables into pieces; remove from the flame, leave to cool in the cooking liquid, drain, remove the skin and cut into small pieces.
2- In the meantime, mix the vinegar with a pinch of salt and pepper in a bowl, add the oil and beat the ingredients lightly together.
3- Cook the pasta in plenty of salted water until it is “al dente”, drain , pour into a bowl of cold water and drain once again onto a cloth to dry it a little; put the pasta in a bowl and add half of the previously prepared sauce. Place the remaining celery in a bowl with the washed and cored pepper cut into strips, dress with the remaining oil and vinegar sauce, mix and set on one side.
4- Add the octopus cut into pieces, the pepper and celery mixture, mix together, add to the pasta, stir and serve the pasta and octopus salad cold having sprinkled it with chopped parsley.