Serves 3-4

INGREDIENTS:

250g pasta
50g vegan pepperoni
70g sliced black olives
70g vegan feta cheese
½ red onion
½ cucumber
5 sun dried tomatoes
Handful rocket
Pinch chilli flakes
4 tbsp original mayo
1 ½ tbsp lemon juice
1 tbsp balsamic vinegar
1 tbsp nutritional yeast
1 tsp dijon mustard
1 tsp mixed herbs
Pinch salt and pepper
One clove garlic, minced

METHOD:

1. Start by putting your pasta onto a boil, cook to packet instructions.

2. Whilst your pasta is boiling, finely dice your onion and cucumber and add to a large bowl. Slice up your ‘pepperoni’ pieces and sun dried tomatoes and add them in. Crumble in your vegan feta, and finally add your olives.

3. Whilst the pasta finishes cooking, whisk together all of the dressing ingredients in a small bowl.

4. Once the pasta is cooked, add into the mixing bowl along with your dressing. Mix everything together. Place into the fridge to chill for around 30 minutes.

5. When ready to serve, add in your rocket and mix together. Place into a bowl and serve with a sprinkle of chilli flakes.