Ingredients for 2 servings:

300g skioufihta (Cretan pasta)

60g Mayo Vegan Sauce by Condito The Green Line

200g corn

100g roasted Florina peppers

50g olives, sliced

30g sun-dried tomatoes

10g capers, finely chopped

150g cherry tomatoes, cut in half

1 small bunch of parsley, finely chopped

Method:

Boil the pasta according to the instructions on the package.
In a wide frying pan, add a little olive oil over medium-high heat. Sauté the corn until it’s golden. Add the peppers, olives, sun-dried tomatoes and stir.
In a large bowl, add the cooked pasta and mix with the ingredients from the pan. Add the Mayo Vegan Sauce, cherry tomatoes, parsley and give them another mix.

Garnish with some extra Mayo Vegan Sauce and enjoy.