Pasta salad with mushroom vinaigrette
very easy
25 mins
25 mins
Ingredients
- 10 g dried porcini
- 75 g frozen peas
- 7-10 Tbsp Salt
- 1 red pepper
- 1 red onion
- 1 collar (approx. 60 g) Rocket
- 150 g Oyster mushrooms
- 1 Garlic clove
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 2 TABLESPOONS dark balsamic vinegar
- 1 pinch Sugar
- 1 package (400 g) fresh tortelloni with cheese filling (refrigerated shelf)
- 12 discs Parma ham
Directions
- 1
Rinse dried porcini under cold running water, drain and soak for approx. 30 minutes in approx. 300 ml cold water (mushrooms must be completely covered with water)
- 2
Meanwhile blanch the peas in boiling salted water for about 3 minutes, drain. Halve the peppers, clean, wash and cut into small cubes. Peel and halve onion and cut into thin strips. Wash the rocket, shake dry and drain well. Clean and shine oyster mushrooms. Cut large mushrooms in half if necessary. Peel garlic and chop finely
- 3
Drain dried porcini well in a sieve, collect mushroom water, measure 100 ml. Chop the porcini very finely. Heat 1 tablespoon of olive oil in a pan. Fry the oyster mushrooms for about 4 minutes, season with salt and pepper and remove. Heat 2 tablespoons of oil in hot frying oil. Fry garlic and porcini mushrooms for 3-4 minutes. Deglaze with vinegar and mushroom water, simmer for about 3 minutes, remove from the heat. Season with salt, pepper and sugar
- 4
At the same time prepare tortelloni in boiling salted water according to the instructions on the packet, drain, rinse cold and drain. Mix tortelloni, peas, peppers, rocket, oyster mushrooms and vinaigrette. Let the salad stand for about 1 hour. Before serving, arrange the salad in 4 bowls and place 3 slices of Parma ham on each one
- 5
Waiting time approx. 20 minutes
Nutrition Facts
450 kcal
38 g
21 g
19 g
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