Pocket

100 g pasta shells 75 g vegan mayonnaise (see recipe here) 2 tablespoons balsamic vinegar / rice vinegar 2 teaspoons mustard 1 teaspoon raw sugar 1 teaspoon curry powder 100 g pickled gherkins, finely chopped 2-3 chives (green onions), finely chopped salt and pepper, to taste Cook the pasta as directed on package (the pasta should be soft). Drain and allow to cool. Cut it fine, irregular. When you  prepare the vegan mayonnaise do not add the lemon juice but the vinegar, sugar, mustard and the curry powder. In a bowl  mix the pasta with the vegan mayonnaise, chives (onions) and the gherkins. If needed add some extra mustard, salt and pepper to taste.