Pasta salad with pesto salad cream

Name: Pasta salad with pesto salad cream
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 500 g Orecchiette; 7-10 Tbsp Salt; 500 g Mushrooms; 100 g Bacon; 6 TABLESPOONS White wine vinegar; 2 TABLESPOONS Olive oil; 500 g cherry tomatoes; 150 g Rocket; 1 red onion; 50 g Whole milk yoghurt; 2 TABLESPOONS Salad cream (10 % fat); 2 TABLESPOONS pesto alla genovese; 7-10 Tbsp Pepper; 50 g Parmesan cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

500 g Orecchiette
7-10 Tbsp Salt
500 g Mushrooms
100 g Bacon
6 TABLESPOONS White wine vinegar
2 TABLESPOONS Olive oil
500 g cherry tomatoes
150 g Rocket
1 red onion
50 g Whole milk yoghurt
2 TABLESPOONS Salad cream (10 % fat)
2 TABLESPOONS pesto alla genovese
7-10 Tbsp Pepper
50 g Parmesan cheese

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Clean, clean and halve the mushrooms. Leave bacon in a pan without fat until crispy. Take out, drain on kitchen paper. Fry the mushrooms in the bacon fat for about 4 minutes
2
Whisk 4 tablespoons of vinegar and oil. Season with salt. Drain the pasta, rinse with cold water, drain and marinate with vinaigrette
3
Wash and halve the tomatoes. Clean, wash, shake dry and cut into small pieces depending on size. Peel onion and cut into strips. Mix yoghurt, salad cream, pesto and 2 tbsp vinegar. Season to taste with salt and pepper
4
Break the bacon into small pieces. Mix the prepared ingredients and serve. Slice the parmesan into thin slices and sprinkle on the salad