Penne, mango and feta cheese salad with herb dressing

15 min


4 persons




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  • 400 g (15 oz) Borges penne
  • 1 packet of corn nuts
  • 1 mango
  • 200 g (7 oz) cubed feta cheese
  • 2 pear tomatoes or similar
  • For the herb sauce:
  • A small bunch of basil
  • A handful of dried oregano
  • A sprig of fresh thyme
  • A few peppercorns
  • A chilli pepper (optional)
  • 250 ml (8½ US fl oz) Borges Extra light olive oil
Borges Olive oil for Indian cooking

Olive Oil For Indian Cooking

Penne rigate

Step by step

  1. Step 1

    Blanch the basil leaves by plunging them first into boiling water and then into cold water. Dry them well, crush with the olive oil and pour into a glass bottle.


  2. Step 2

    Crush the peppercorns and add to the basil-flavoured olive oil, together with the dried oregano and a sprig of basil leaves. Leave to marinate for a whole day and you’ll have a herb-flavoured olive oil to use with a thousand and one dishes.

  3. Step 3

    Peel and cut the mango into small cubes. Peel, deseed and cube the tomatoes. Boil the penne following the instructions on the packet.

  4. Step 4

    Once cooked, wash with cold water and dress with the herb-flavoured olive oil. Mix with the cubed tomatoes and mangos, corn nuts and feta cheese.

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