Pasta salad with peppers and olives

with PARVEGANO Savory & Nutty


For the sauce
80 ml vegetal soya drink
80 ml sunflower oil
1 teaspoon Dijon mustard

For the pasta salad
200 gr fusilli pasta
2 Florina peppers, finely chopped
2 tablespoons black olives, pitted
2 tablespoons PARVEGANO Savory & Nutty
¼ bunch of fresh parsley

Preparation time: 10 minutes
Cooking time: 15 minutes
For 2 servings


For the sauce
Put all the ingredients in a blender and beat well for 4-5 minutes.
Store in a jar and freeze in the refrigerator to set for 1 hour.

For the pasta salad
Boil the pasta according to the package instructions.
Cut the peppers into thin rings. Finely chop the parsley.
Place all of the ingredients in a large bowl. Add the sauce.
Mix well. Serve with extra PARVEGANO Savory & Nutty.