Ingredients
- 400 - 500g pasta shapes
- 1 x 400g can whole champinions, drained and quartered
- 100g vegan ham, chicken or bacon flavour, diced small
- 1/2 a red capsicum, diced small
- 1/2 - 1 cup seafood cocktail sauce or thousand island dressing
Instructions
- Boil the pasta to packet directions.
- Drain, and dice all other ingredients.
- Make sauce if required (see notes).
- When ready, drain the pasta, add diced produce and sauce, stir to combine.
- Be aware that the pasta will absorb some of the liquid if you leave it too long, so you may need to adjust your ratios depending on whether you use it straight away of a day or more later...
Notes
- So, I usually make my seafood cocktail sauce and it's usually more like thousand island... 1/2 cup mayo, 1 Tbsp Dijon mustard, 1 - 2 Tbsp tomato ketchup or paste, 1/2 - 1 Tbsp lemon juice if required...
- This is a leftover from my childhood. Apparently the original recipe belongs to my god-mother. My mother always made a version of this whenever we had a summer barbecue.
- When I first tested this vegan version I actually used Sriracha Mayo (surprisingly vegan), after realising it tasted remarkably like seafood cocktail sauce. I added 1-2 parts soy mayo (homemade), to 1 part sriracha mayo, and ended up adding 1 - 2 tsp sriracha chilli sauce as well. Not sure if we can rely on a supply of sriracha mayo, I shared my above notes...
- You can definitely make this with GF pasta, in fact I think the rice & corn pasta tends to hold up batter in a salad than the conventional wheat variety. The problem will be finding a Gf vegan ham or chicken... But honestly with enough mushrooms and capsicum pieces it is easily forgotten.