This is a recipe for any season during the year. You may serve it with hot pasta mixed with sliced tomatoes and the yoghurt-chices dressing, spiced with a little lemon juice, salt and pepper and the boiled egg as warm dinner. Or as salad.
It takes only the time to cook the pasta al dente, cut the tomatoes, add spices and herbs to the yoghurt and boil the egg while coooking the pasta. A lovely 10 minutes recipe with fresh ingredients and for low budget. No need to buy fast food.
This time again done with fusilli, but penne rigate, trenne or trottole for example are pretty fine as well.
Filled in a twist off glass You may also take it for lunch at work.