Vegan | Vegetarian

250 g Whole-grain pasta

100 g mozzarella cheese

25 g black olives

250 g tomatoes, medium size

½ bunch of spring onions

2 cloves of garlic

½ bunch of basil

1 Tbsp. olive oil

20 g rocket

1 pinch of herb salt

1 pinch of pepper

approx. 2 tsp. balsamic vinegar

Cook the pasta al dente and drain several hours ahead. Rinse and dice the mozzarella. Clean the tomatoes and dice, clean and chop the spring onions. Wash the basil and rocket, set aside several leaves for garnish, finely chop the rest.

Combine cheese, vegetables, olives, herbs, and olive oil with the pasta, season the salad to taste with a little balsamic vinegar and spices. Garnish with rocket and basil.

Extra tip*

The salad can be enriched with a tablespoon of pine nuts or Parmesan cheese.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 651 kcal | Protein 27.6 g | Carbohydrates 85.3 g | Fibre 18.2 g | Fat 21.4 g