Colorful Pasta Salad Special

Ingredients for 8 servings:

• 500 g spirals
• 500 g mushrooms, brown, fresh
• 1 can of corn, approx. 300 g
• 1 can kidney beans, approx. 400 g
• 1 can peas, approx. 300 g
• 3 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil, good quality
• 1 dashes vinegar
• 1 tbsp salad mayonnaise
• n. B. Black pepper, coarsely ground
• n. B. Salt
• 1 tsp chili pepper(s), chopped
• 3 pinches of cinnamon
• Sunflower oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Cook the pasta according to the package instructions until al dente. Then rinse with plenty of cold water and drain. Clean and quarter the mushrooms. Peel and dice the onions. Fry the onions in a little sunflower oil, then add the mushrooms and fry for a while. The onions should start to brown slightly. Meanwhile, mix the cold pasta with the chopped garlic, corn, beans, and the drained and washed peas. Remove the mushrooms and onions from the pan and place them in a suitable container and allow to cool. Once cold, mix everything together and carefully season with the specified spices. Taste and add as needed. Be especially careful with the cinnamon and chili and don’t use too much mayonnaise.