Colorful penne salad with cognac sauce and salmon
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 250 g penne tricolori
- 7-10 Tbsp Salt
- 1 package (150 g) frozen peas
- 250 g cherry tomatoes
- 2 Box of garden cress
- 3 TABLESPOONS Salad Mayonnaise
- 150 g Skimmed milk yoghurt
- 2 TABLESPOONS Cognac
- 7-10 Tbsp Pepper
- 7-10 Tbsp Worcester sauce
- 200 g smoked salmon (in slices)
- 7-10 Tbsp Java peppercorn
Directions
- 1
Cook the pasta in plenty of boiling salted water for 10-11 minutes. Pour onto a sieve, quench cold and drain. Cook peas in little boiling salted water for 2-3 minutes, drain.
- 2
Clean, wash and quarter the cherry tomatoes. Rinse the cress briefly and let it drain. Mix mayonnaise, yoghurt and cognac. Season to taste with salt, pepper and a few dashes of Worcester sauce. Mix pasta, peas and cherry tomatoes and arrange on a plate with the cress.
- 3
Pour the sauce over the ingredients, mix gently and leave to stand for approx. 30 minutes. Form salmon into small florets and place on the salad. Serve the salad sprinkled with coarse pepper.
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