Pasta salad with mayo 20 January, 2023 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe My recipe for a classic vegetarian pasta salad with vegan bologna sausage and mayo is easy to make and tastes great on any occasion – not just as a side dish for a barbecue. And my pasta salad is wonderfully light because I replace some of the mayonnaise with yoghurt. Pasta salads, just like tomato or potato salads, are extremely popular as a side dish for barbecues. My recipe for classic vegetarian pasta salad with vegan bologna sausage is no exception. However, pasta salads are not only a popular barbecue side dish, but also delight as part of a classic buffet or as a take-away for housewarming parties or neighbourhood get-togethers. The best thing about my vegetarian pasta salad recipe is that you can make it quickly and easily all year round. And this recipe can be easily modified with seasonal ingredients. Just the way you like it. What do I need for the pasta salad? For my vegetarian pasta salad with mayo and vegan bologna sausage, you need the following ingredients: 17.6 oz / about 500 g: e.g. e.g. fusilli, girandole or eliche 7.05 oz / about 200 g frozen peas 7.05 oz / about 200 g vegan bologna sausage: or vegetarian bologna sausage 5.3 oz / about 150 g mayonnaise: or vegan alternative 3.52 oz / about 100 g yoghurt, 3.5%: or soy yoghurt 1 tin of corn: drained weight about 10 oz / 285 g 4 gherkins: 6.35 oz / about 180 g 1 tsp mustard, medium hot 3 tbsp. cucumber water ¼ bunch parsley: about 0.5 oz / 15 g 1 red onion: about 4.25 oz / 120 g 1 tsp paprika powder, sweet Salt: for the pasta water and to tast Freshly ground black pepper: to taste How to make the pasta salad? You can find the list of ingredients and the steps in the recipe card below. For tips, hints and recipe suggestions, just keep reading here. Make the dressing Put the yoghurt, mayonnaise, mustard, cucumber water and paprika powder in a large bowl and mix well. Use the biggest bowl you can find. Cut the ingredients into pieces Cut the bell pepper, vegan bologna sausage and gherkins into small pieces. Wash the parsley under running water, shake dry and chop finely. Peel and finely dice the red onion. Defrost the peas Put the frozen peas in a small bowl, pour boiling water over them and let them sit for about 2 minutes. Then drain the peas and put them in a bowl of cold water. After a few minutes, drain again. Cook the pastay Meanwhile, cook the pasta al dente in sufficiently salted water according to the package instructions, place in a colander and rinse under cold water. Hint: For every 3.5 oz g of pasta, you need about 35 imp.fl.oz of water and 1 teaspoon of salt. For the pasta salad you need a pot with a capacity of 1.1 imp.gal. and 5 level teaspoons of salt. Finish the pasta salad and let it rest Add the cooked pasta and all the other ingredients to the salad dressing in the bowl, stir well and season to taste with plenty of salt and pepper. Cover the finished salad and leave it in the fridge for about 4 hours for more flavours. Or eat it immediately if you can’t wait 🙂 Enjoy. I hope you have fun recreating it. I would be happy if you share this recipe on facebook. You can find a summary of all the preparation steps and a list of all the ingredients in the recipe card, which you can also print out. Do you like the recipe? Then take a look at one of the following recipes:Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsVegan banana bread with chocolate chunksRisotto with button mushrooms (no wine) Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Veggie pasta salad with mayo Print preview Prep time: 30 minutesTime to rest: 4 hours Serving: 8-10 servings 17.6 oz / about 500 g pasta e.g. fusilli, girandole or eliche 7.05 oz / about 200 g peas, frozen 7.05 oz / about 200 g vegan or vegetarian bologna sausage 5.3 oz / about 150 g mayonnaise or vegan substitute 3.52 oz / about 100 g yoghurt, 3.5% or soy yoghurt 1 tin of corn, drained about 10 oz / 285 g 4 pickled gherkins, 6.35 oz / about 180 g 1 tsp mustard, medium hot 3 tbsp liquid from the pickled gherkins ¼ bunch of parsley about 0.5 oz / 15 g 1 red onion, about 4.25 oz / 120 g 1 red bell pepper, about 10.05 oz / 285 g 1 tsp sweet paprika powder Freshly ground black pepper to taste salt for the pasta water and to taste Instructions Put the yoghurt, mayonnaise, mustard, cucumber water and paprika powder in a large bowl and stir well. It is best to use the biggest bowl you can find.Cut the bell pepper, vegan bologna sausage and gherkins into small pieces. Wash the parsley, shake dry and chop finely. Peel and finely dice the red onion.Put the frozen peas in a small bowl, pour boiling water over them and let them sit for about 2 minutes. Then drain the peas and put them in a bowl of cold water. After a few minutes, drain again.Meanwhile, cook the pasta al dente in properly salted water according to the package instructions, pour into a colander and rinse under cold water.Add the pasta and all the other ingredients to the dressing in the bowl, stir well and season with plenty of salt and pepper.Cover the finished salad and let it rest in the fridge for about 4 hours for more flavour. Or eat it immediately if you can't wait 🙂 Enjoy your meal. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
