Wickie's pasta salad with crispy mushrooms

Ingredients for 6 servings:

• 240 g fork spaghetti, e.g. B. Gobbetti
• 500 g mushrooms, fresh, brown or white to taste
• 1 bunch of spring onions
• 50g bacon
• 1 bunch of radishes
• 3 eggs, size L
• 100 g cocktail tomatoes, or snack tomatoes
• 2 tbsp olive oil
• 120 g natural yogurt, 1.5%
• 75 ml salad cream (Miracle Whip Balance)
• 30 ml kefir
• ½ bunch parsley, fresh
• some salt and pepper
• chili flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

with lots of fresh vegetables, slightly spicy.

Thinly slice the mushrooms, cut the spring onions into rings, and halve the cocktail tomatoes. If using larger snack tomatoes, quarter them. Cut the radishes into eighths or quarters, depending on their size. Cut the bacon slices into pieces about as long as they are wide. Boil the eggs for 12 minutes and let them cool slightly. Then peel and cut into eighths. Cook the pasta in plenty of salted water until al dente, and keep warm. If necessary, add a little olive oil to prevent it from sticking. In a large, shallow pan, fry half of the mushrooms with a little olive oil over high heat for a few minutes until crispy. In the last minute, add the spring onion rings and toss to coat, then remove everything and keep warm. In the same pan, fry the bacon without oil until crispy, then add the remaining raw mushroom slices and crisp as before. Then add to the already fried mushrooms and season to taste (I just use a little salt, freshly ground pepper, and chili flakes). Make the marinade: Mix the yogurt with the Miracle Whip and kefir well, add the (roughly) chopped parsley. Mix all ingredients well in a large bowl, spread the marinade over the mixture, and mix again.