Ingredients for 4 servings / one large bowl of salad:

For the salad:

300 gr cherry tomatoes

10 large olives cut in half

1 tbsp capers

2 garlic cloves

1 tbsp olive oil

salt and pepper

4 tbsp Mayo Vegan Sauce by Condito The Green Line

500 gr shell pasta or other pasta

For serving:

fresh herbs

Method:

Prepare the cherry tomatoes. Preheat the oven to 220°C.

Wash the cherry tomatoes well and pat dry. Add the tomatoes to a baking tray with the olives, capers, garlic, olive oil, salt and pepper. Stir them and roast for about 20 minutes, on the top rack of the oven, until the tomatoes are well cooked and their skin appears charred in spots.

When the cherry tomatoes are ready, let them cool and smash some of them using a fork.

In the meantime, prepare the pasta. Boil your pasta according to the instructions on the package, strain it and place it in a deep dish. Add the Mayo Vegan Sauce by Condito The Green Line, the cherry tomatoes, olives and capers and mix.

Serve the pasta with fresh herbs on top.