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

Preparation method

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.

Grocery list