250 g Fusilli pasta
1 cup Vegan mayonnaise 
¼ cup Almond milk
1 Tbsp Lemon juice
1 Tbsp Dijon mustard
1 Tbsp Seven Colours Grill Seasoning
1 tsp Black peppercorns
1 cup chopped Cucumber
½ Red onion, finely chopped
½ cup halved Cherry tomatoes
¼ cup julienned Carrots
½ cup steamed Sweetcorn kernels 
¼ cup chopped Gherkins
2 Tbsp fresh chopped Parsley


Cook the pasta according to the packet directions. Drain and set aside. 
For the dressing, in a bowl mix together the vegan mayonnaise, almond milk, lemon juice, dijon mustard, Seven Colours Grill Seasoning and black peppercorns.
To the pasta, add the cucumber, red onion, cherry tomatoes, carrots, sweetcorn, gherkins and parsley.
Pour over the dressing and toss to combine.
Cover the salad and place it in the fridge until ready to serve.