Colorful pasta salad with vinaigrette sauce

Ingredients for 8 servings:

• 500 g pasta
• 300 g chicken breast fillet(s)
• 250 g cheese (Leerdamer)
• 2 onions
• 300 g mushrooms, fresh
• 1 garlic clove(s)
• 2 tbsp honey
• 4 cl cognac
• 250 ml chicken broth
• 8 tbsp grape seed oil
• 3 tbsp balsamic vinegar
• Oil for frying
• some water
• salt and pepper
• Turmeric, ground
• Coriander, ground

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

pasta salad fifth avenue

Cook the pasta (various) according to the instructions, rinse well, and place in a bowl. Gradually prepare and add the following ingredients: Dice the poultry (or turkey breast). Season with coriander, turmeric, a little salt, and pepper. Fry until crispy and add to the pasta. Finely slice the onions, sauté until translucent, add the honey, stir, and cook briefly over medium heat until softened, then add to the pasta. Wash the mushrooms, thinly slice, and sauté until browned. Only when they have a nice color and a firm consistency do they deglaze with the cognac and add to the pasta. Dice the cheese, not too finely, and add to the salad. The sauce must be prepared warm (this will allow it to infuse better) – oil and vinegar in the usual vinaigrette ratio. This should make a good portion. Heat the grapeseed oil and stir in the balsamic vinegar, add the chicken stock, and finally the lukewarm water. Finely grate the garlic clove with the back of a knife and mix it into the sauce. Season with salt and pepper. Stir it into the salad and cover the bowl. Let it sit for half an hour. Since this type of pasta salad absorbs a lot of liquid, you may want to add more of the sauce before serving.