Pasta salad with fried mushrooms and crispy bacon

Name: Pasta salad with fried mushrooms and crispy bacon
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 500 g Pasta (e.g. orecchiette); 7-10 Tbsp salt, pepper; 500 g Mushrooms; 100 g Bacon; 6 TABLESPOONS White wine vinegar; 2 TABLESPOONS good olive oil; 500 g cherry tomatoes; 150 g Arugula; 1 red onion; 150 g Whole milk yoghurt; 5 TABLESPOONS Salad cream; 2 TEASPOONS Genoese Pesto (Glas); 50 g Parmesan (piece)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

500 g Pasta (e.g. orecchiette)
7-10 Tbsp salt, pepper
500 g Mushrooms
100 g Bacon
6 TABLESPOONS White wine vinegar
2 TABLESPOONS good olive oil
500 g cherry tomatoes
150 g Arugula
1 red onion
150 g Whole milk yoghurt
5 TABLESPOONS Salad cream
2 TEASPOONS Genoese Pesto (Glas)
50 g Parmesan (piece)

Directions

1
Cook the pasta in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Clean the mushrooms, wash them briefly if necessary and cut in half. Fry bacon in a pan without fat until crispy, drain on kitchen paper.
2
Fry the mushrooms in the hot bacon fat for about 10 minutes until all the liquid has evaporated. Season with salt and pepper.
3
Mix 4 tablespoons vinegar, salt and pepper. Fold in the oil. Drain noodles, rinse with cold water, drain and immediately mix hot with the marinade.
4
Wash and halve the tomatoes. Clean, wash, spin dry and pluck the arugula. Peel onion and cut into strips. For the pesto cream, mix yoghurt, salad cream, pesto and 2 tbsp vinegar.
5
Season with salt and pepper. Mix pasta, mushrooms, tomatoes and onion with the pesto cream.
6
Break the bacon into pieces. Mix with rocket salad. Season to taste with salt and pepper. Slice Parmesan cheese over it.