Prep time: 20mins - Cook Time: 10mins - Serves: 3
Impress your guests with this pasta salad showstopper. Enjoy hot or cold.
- 1 pack Heck! Beet goes on Sausages
- 170g short pasta (e.g. conchiglie)
- 160g frozen peas
- 3 tbsp vegan mayo
- 2 tbsp pickle brine
- 1 tbsp chives
- Salt and pepper to taste
Prepare both Beet Sausages and the short pasta according to packaging instructions. For the last 2 minutes of the pasta cooking time, add the frozen peas to the water, then drain alongside the pasta and add them to a large salad bowl and let them cool down almost entirely.
Cut the Beet Sausages into bite size chunks and add them to the bowl. Add in the vegan mayo, pickle brine and dill and stir to combine. Season to taste with salt and pepper.
- Cut the Beet Sausages into bite size chunks and add them to the bowl. Add in the vegan mayo, pickle brine and dill and stir to combine. Season to taste with salt and pepper.
- Serve immediately or keep in the fridge for up to 3 days.
|Nutritional Information||Per 100g||Per Portion|
|Of Which Saturates||0.6g||1.1g|
|Of Which Sugars||4.9g||9.8g|