Coloured noodle salad

Name: Coloured noodle salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 200 g frozen peas; 300 g Noodles (e.g. penne); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Mushrooms; 1 TABLESPOON Oil; 1 glass (370 ml) pickled grilled red and yellow peppers; 3 Stem(s) Marjoram; 2 TABLESPOONS light balsamic vinegar; 1 pinch Sugar; 1 glass (380 g) Mini sausages; 7-10 Tbsp Thyme

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

200 g frozen peas
300 g Noodles (e.g. penne)
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Mushrooms
1 TABLESPOON Oil
1 glass (370 ml) pickled grilled red and yellow peppers
3 Stem(s) Marjoram
2 TABLESPOONS light balsamic vinegar
1 pinch Sugar
1 glass (380 g) Mini sausages
7-10 Tbsp Thyme

Directions

1
Defrost the peas. Cook pasta in boiling salted water according to package instructions. Clean, clean and halve the mushrooms. Heat oil in a coated pan. Brown the mushrooms in it.
2
Season with salt and pepper. Drain the peppers, collect the oil and measure 6 tablespoons. Cut the paprika into pieces. Wash marjoram, shake dry. Peel and chop the leaves. Flavour vinegar with salt, pepper, marjoram and sugar.
3
Fold down the paprika oil you have collected. Drain the pasta and let it drain. Drain the sausages and let them drain. Mix both with peas, mushrooms, pepper pieces and vinaigrette. Arrange the pasta salad in glasses.
4
Garnish with thyme.