Delicious summer pasta

20 minutes

Difficulty

Serves 5

Try having this egg salad as a light and healthy evening meal, or as a complete lunch accompanied by the meat or poultry of your choice!

500 g fusilli pasta

¼ cup olive oil

1 onion

1 green pepper

300 g cherry tomatoes

300 g MEVGAL Goat cheese

½ cup olives, cut into slices

2 Tbsp finely chopped, or whole fresh basil leaves

2 Tbsp capers

Salt

Freshly ground pepper

Boil the fusilli in salted water for 7 minutes and drain.

Finely dice the onion and pepper and quarter the cherry tomatoes.

Mix together with the olive oil in a large bowl.

Crumble the MEVGAL feta and add the olives, capers, salt and freshly ground pepper.

Mix together and add the finely chopped, or whole fresh basil leaves.

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HQ:

Koufalia, 57100,
Thessaloniki, Greece
+30 23910 59365

HQ:

Koufalia, 57100,
Thessaloniki, Greece
+30 23910 59365