Delicious summer pasta

20 minutes


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
  • Instructions

  • 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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