Pasta salad

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An individual pork pie generates 3.1 times more CO2e than a pasta salad, and a Cornish pasty generates 5.7 times more CO2e. 

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Serves 4


  • 30 millilitres white-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 225 grams whole wheat fusilli, cooked
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1.5 dill pickles, diced
  • 1 red peppers, diced
  • 1 yellow peppers, diced
  • 1.5 stalks celery, diced
  • 25 grams grated carrots
  • 1 tablespoon Dijon mustard


  1. Whisk white-wine vinegar and extra-virgin olive oil together. Set aside.
  2. In a large mixing bowl, add whole wheat fusilli, and pour in the vinegar and oil mixture. Add dried basil and oregano, and use a large spoon or spatula to make sure everything is mixed in evenly.
  3. Add dill pickles, peppers, celery, and grated carrots to the pasta bowl. Mix well.
  4. Once all the veggies are mixed in, add the tablespoon of mustard, and mix it up again!
  5. Chill until you're ready to serve, or enjoy immediately.
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