It’s simple, easy to make very light! Perfect for an office lunch…

Serves: 4 Prep. time: 20′ Cooks in: 10′ Ready in: 30′

300 g short pasta tube (canneroni)
200 feta cheese, diced
4 sundried tomatoes, finely chopped
1 cup parsley, finely chopped
1 cup peas, frozen, blanched, drained
1 cup corn kernels, canned, washed, drained
20 black Kalamata olives, pitted, cut in half
2 eggs
extra-virgin olive oil

For the dressing:
1 ripe tomato, diced
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp sugar
2 tbsp soya sauce


Step 1
For the dressing: Whizz all ingredients well until incorporated.

Step 2
Boil pasta according to pack instructions. Drain well.

Step 3
Heat well 1 tbsp oil in a non-stick frying pan. Whisk eggs, season with salt and fry the omelet on both sides. Transfer on a plate and finely chop.

Step 4
In a large serving platter or bowl toss well pasta with 2-3 tbsp dressing, tomatoes, parsley, omelet, peas, corn, cheese and olives. Drizzle with remaining dressing and serve warm or cold.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η συνταγή στα ελληνικά: Ελαφριά μακαρονοσαλάτα με φέτα και λάδι ντομάτας