1. Cook the pasta until »al dente« according to the instructions on the package. Drain the pasta, and keep some pasta water. Mix about 3 tbsp. of pasta water with the veggie stock powder and set aside.

2. While the pasta is cooking, prepare the remaining ingredients. Drain the liquid from the can of peas & carrots. Cut the carrots into small pieces and add them together with the peas to a large bowl. Cut the Wiener sausages into thin slices and add to the bowl as well. Next, add the mayonnaise, the veggie stock mixture, mustard, olive oil, and vinegar – mix everything. Add the drained (and still warm) pasta and mix to combine. Season the salad with salt and pepper and let sit to marinate for at least 1 hour.