Mushroom and feta pasta salad

Ingredients for 4 servings:

• 250 g whole wheat pasta
• 1 pack of feta cheese
• 400 g mushrooms
• 100 g lamb’s lettuce or arugula
• 6 tbsp vinegar
• 100 ml oil
• 5 tbsp water
• 1 tsp salt
• 2 tsp sugar
• 1 tsp pepper
• 20 g basil
• 60 g sunflower seeds
• n. B. Vegetable broth for cooking the pasta

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 30 minutes

vegetarian pasta salad without mayonnaise

Put a pot of vegetable stock on the stove and cook the whole-wheat pasta until al dente. Mix the dressing from the oil, vinegar, water, sugar, pepper, salt, and basil. Once the pasta has cooled, mix it with the dressing and let it sit for about two to three hours. I’ve also made the salad without soaking, but it simply tastes better when the salad has soaked. Now clean and slice the mushrooms. Then fry them until nice and crispy. They shouldn’t absorb any water and shouldn’t get too brown, so let them stand and set the heat quite high. If you like, you can add the mushrooms uncooked. Dice the feta cheese, trim the lamb’s lettuce, and chop it up a little more if necessary. You can also use arugula if you like. Now add the mushrooms, feta cheese, and lamb’s lettuce to the pasta and mix well. Finally, toast the sunflower seeds in a pan and add them to the salad. But be careful, they brown quickly. The seeds give the salad a certain kick.