Ingredients (Serves 4)

• 1 package of Condito The Green Line Vegan Garden Salad

• 200 g zucchini, finely chopped

• 200 g eggplant, finely chopped

• 200 g cherry tomatoes

• 200 g bell peppers, finely chopped

• 200 g cherry tomatoes, halved

• 1 small onion, finely chopped

• Olive oil

• Salt

• Black pepper

• 1 pack (500 g) fusilli pasta, cooked

• 1 cup olives

Method

1. Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper. Add the zucchini, eggplant, cherry tomatoes, bell peppers, and onion. Drizzle with olive oil, season with salt and pepper, and roast for about 20 minutes, until the vegetables are tender.

2. Prepare the salad. In a large bowl, combine the Condito The Green Line Vegan Garden Salad, the roasted vegetables, the cooked pasta, and the olives. Toss well and serve.

Ingredients (Serves 4)

• 1 package of Condito The Green Line Vegan Garden Salad

• 200 g zucchini, finely chopped

• 200 g eggplant, finely chopped

• 200 g cherry tomatoes

• 200 g bell peppers, finely chopped

• 200 g cherry tomatoes, halved

• 1 small onion, finely chopped

• Olive oil

• Salt

• Black pepper

• 1 pack (500 g) fusilli pasta, cooked

• 1 cup olives

Method

Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper. Add the zucchini, eggplant, cherry tomatoes, bell peppers, and onion. Drizzle with olive oil, season with salt and pepper, and roast for about 20 minutes, until the vegetables are tender.

Prepare the salad. In a large bowl, combine the Condito The Green Line Vegan Garden Salad, the roasted vegetables, the cooked pasta, and the olives. Toss well and serve.