Cold vegan fusilli salad
- Prepare: 15 minutes
- Persons: 1 minutes
- Servings: 1 minutes
1 sachet of fusilli, 1/2 red onion, Tablespoon of sun dried tomatoes, 100 grams of arugula, Tablespoon of green olives, Handful of parmesan chips, Callowfit Tasti toscana sauce, 1/2 lemon (juice), Pepper and salt, Olive oil, 1/2 zucchini,
Boil the fusilli for about 10 minutes and drain. Allow to cool. Peel 6 slices of the zucchini with a peeler, roll them up and string them on 2 skewers and grill them with some olive oil and salt and pepper in a grill pan.
Cut the olives, red onion and sun-dried tomatoes into pieces. In a bowl, mix the arugula with the juice of half a lemon, the parmesan chips and some Tasty Toscana sauce. Add the chopped vegetables, salt and pepper. Stir well.
Add skewers and enjoy.