Pasta salad with chanterelles

Name: Pasta salad with chanterelles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g short macaroni; 7-10 Tbsp Salt; 200 g cherry tomatoes; 300 g Chanterelles; 1 Stalk leek (leek); 5-6 Tbsp Oil; 7-10 Tbsp black pepper; 2 fine, uncooked bratwursts (à approx. 100 g); 1 Head mini romaine lettuce; 4 Stem(s) Parsley; 4-5 Tbsp White wine vinegar; 50 ml Vegetable broth; 7-10 Tbsp Sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g short macaroni
7-10 Tbsp Salt
200 g cherry tomatoes
300 g Chanterelles
1 Stalk leek (leek)
5-6 Tbsp Oil
7-10 Tbsp black pepper
2 fine, uncooked bratwursts (à approx. 100 g)
1 Head mini romaine lettuce
4 Stem(s) Parsley
4-5 Tbsp White wine vinegar
50 ml Vegetable broth
7-10 Tbsp Sugar

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash and halve the tomatoes. Wash and clean the mushrooms thoroughly and let them drain on kitchen paper. Cut leek lengthwise, wash thoroughly and cut into half rings. Heat 2 tablespoons of oil in a large, coated frying pan. Fry the mushrooms for about 5 minutes while turning. Add leek after 2-3 minutes. Season with salt and pepper, remove
2
Pour the pasta into a sieve, rinse cold and drain
3
Heat 1 tablespoon of oil in a frying pan. Press the sausage meat as small dumplings out of the skin and fry in the hot oil for 4-5 minutes.
4
Clean, wash and cut the salad into strips. Wash parsley, shake dry and remove leaves. Put some leaves aside for garnishing. Finely chop the rest of the parsley
5
Mix vinegar and stock, season vigorously with salt, pepper and sugar. Add 2-3 tablespoons of oil drop by drop. Mix vinaigrette with noodles, meatballs, mushrooms, parsley and leek. Fold in the salad. Garnish with parsley