Sarah's vegan pasta salad

Ingredients for 6 servings:

• 500 g pasta
• 1 handful of peas, frozen
• 1 jar mayonnaise, vegan
• 1 tbsp tomato ketchup, vegan
• 1 tsp paprika powder
• salt and pepper
• some gherkins

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick, easy and with normal ingredients

Add the pasta and frozen peas to the boiling water at the same time and cook for about 8-10 minutes. (It’s okay if the peas need to be cooked for less time than the pasta.) While the water is boiling, prepare the dressing. In a large bowl, mix the vegan mayonnaise (available in most supermarkets; vegan salad cream works too) with the ketchup and seasoning. Then add enough pickle liquid to make a thinner sauce. Finely chop a few pickles and add them. Drain the pasta and peas and mix them with the sauce in the large bowl. Let the salad cool for at least 3 hours. If the pasta has absorbed too much sauce (e.g., because you made the pasta salad the night before), you can add a little more vegan mayonnaise and season to taste. Of course, the sky’s the limit; you can add all sorts of vegetables to the salad, such as peppers, cucumbers, tomatoes, or corn.