Wednesday September 25th, 2013
300 g pasta (farfalle)
1 can peas (400 g)
1 can sweet corn (300-400 g)
400 g pickled gherkins, finely diced
1 pickled red sweet pepper, finely diced (optional)
4-5 tbsps. vegan mayonnaise (see recipe here)
salt and pepper
Cook the pasta as directed on package. Drain and leave to cool.
Drain the peas and corn well.
Mix all ingredients. Add salt and pepper to taste (and extra mustard if desired).