5 heaping cups pasta (I use rotini or shells)
salt, to taste
2 bell peppers (red or green)
1/2 cucumber, diced
3 stalks celery, sliced
2 vegan sun-dried tomato sausages, optional (I use Tofurkey), sliced
1 1/2 cups vegan mayonnaise (I use Vegenaise)
2 1/2 tablespoons olive oil
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon pepper
1/4 teaspoon ground oregano
1/4 teaspoon basil
1/2 teaspoon minced pickles
1 tablespoon ketchup
dash ground cayenne pepper
vegan cheese, cubed, optional
1. Boil pasta with salt, according to package directions. Add peppers, cucumber, and sausages to a medium/large mixing bowl.
2. In a smaller, separate bowl, whip vegan mayonnaise, oil, spices, minced pickle, and ketchup together.
3. When noodles are done, rinse well with cold water and add to the large bowl with the veggies. Mix your sauce in and your salad is done.Add more salt, to taste if desired. Mix in vegan cheese, if using.
You can eat it right away, but letting it marinate in the fridge over night, or for at least a few hours really brings out more flavor.
Source of recipe: This recipe is revised from my grandmother's recipe of mixing mayonnaise with Thousand Island dressing. Original recipes for the first recorded Thousand Island dressings in the early 1900's do call for ketchup. The pickles and paprika are from the modern Thousand Island dressings. I got tired of finding recipes with wierd ingredients that I can't find, and recipes that never turn out the way they said they would, so I started making my own recipes.