Turkey and walnut pasta salad with mushrooms and zucchini

Ingredients for 4 servings:

• 500 g pasta
• 2 m.-sized turkey schnitzel
• Oil for frying
• 100 g walnuts
• 250 g mushrooms
• 1 large onion(s), red
• 1 m.-large zucchini
• 1 clove(s) garlic
• 5 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp honey
• 1 tsp mustard, medium hot
• 1 pinch(s) of sugar
• salt and pepper
• Herbs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Cook the pasta in plenty of salted water until al dente. In the meantime, cut the turkey cutlets into small cubes, fry them in a little oil, and then remove from the pan. Drain the pasta and add them to a salad bowl with the turkey cutlets. Cut the onion into slightly larger cubes, clean and slice the mushrooms, slice and quarter the zucchini, finely chop the garlic, and roughly chop the walnuts. Once everything is ready, fry the onions in a pan in oil until translucent, caramelize with a pinch of sugar, and deglaze with balsamic vinegar. Then add the mushrooms and zucchini and sauté for a bit. Briefly add the walnuts and garlic to the pan. Add everything to the salad bowl with the pasta. For the dressing, whisk together the balsamic vinegar, olive oil, honey, and mustard. Pour over the salad and stir well. Season to taste with salt, pepper, and herbs.