Ingredients for 4 servings:

For the salad:

500 gr. wholewheat penne, boiled

2 tbsp olive oil

10 green olives, pitted

2 spring onions, finely chopped

half cucumber, finely chopped

2 peppers, finely chopped

20 cherry tomatoes, halved

juice of one lemon

salt and pepper

a pinch of oregano

fresh herbs

For the sun-dried tomato sauce:

4 tbsp Mayo Vegan Sauce by Condito The Green Line

1 tbsp sun-dried tomato paste

1 tsp red wine vinegar

Method:

Prepare the sauce. In a bowl, mix the Mayo Vegan Sauce, the sun-dried tomato purée, and the vinegar, until you have a nicely homogeneous sauce.

In a large bowl add the herbs, oregano, olive oil, lemon juice, olives, spring onions, cucumber, peppers, cherry tomatoes, boiled pasta, salt, and pepper. Mix well.

Set out the four plates you will be using for serving in a row. Place one tablespoon of the sun-dried tomato sauce you prepared on each plate. Divide the pasta salad on top and serve.