#TaperakiProject | Fusilli with leeks and ”kavoyrma”

The good thing about pasta salads is that it’s hard not to succeed! With good quality ingredients such as ”kavoyrma”, a few fresh tomatoes and leeks, I can cook a full meal.

And what is left can be a perfect office-meal, because the longer it stays, the flavors are going to unite and become fuller.


  • 250 gr fusilli pasta
  • 200 gr leek
  • 1 tbsp sunflower seeds
  • 200 gr ''kavoyrma''
  • 4 cherry tomatoes
  • Oil cheese from Mytilini in flakes
  • Thyme
  • Crithmum
  • Salt and Pepper


  • Boil the pasta according to the instructions written in the box and then strain and rinse with tap water.
  • Chop the leek in slices.
  • Put two tablespoons of olive oil into a non-stick pan and let it burn.
  • Put the leek in the pan and let it take out its liquids.
  • Add the ''kavourma'' and mix well.
  • Add a tablespoon of chicken or vegetable broth.
  • Pour the pasta into the pan and mix well.
  • Add the thyme, the green pepper, the tomatoes, the crithmum and the salt- pepper and mix well.
  • Serve with oil-cheese from Mytilini in flakes and sunflower.

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