Pasta salad "Annabelle"

Ingredients for 8 servings:

• 500 g spirals
• ½ liter of water
• 4 tsp vegetable broth
• 2 tsp salt
• 4 tbsp vegetable oil, neutral
• 3 tbsp mustard
• 3 packs of mixed salad herbs
• 3 thick carrots
• 2 red bell peppers
• 300 g celeriac
• 2 packs of mussels (spade mussels in oil)
• 2 packs of trout fillet(s)
• 200 g shepherd’s cheese

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 5 minutes

Cook the pasta in a sufficiently large pot with plenty of water according to the package instructions, then drain and set aside. For the sauce, bring the water to a boil and mix with the stock, salt, 2 tablespoons of oil, and mustard, and bring to a boil. After about 5 minutes of cooking, remove the pot from the heat and set aside. Peel the carrots and grate them into fine sticks using a vegetable grater. Wash and deseed the bell peppers and finely grate them. First, slice the celery, then deseed the edges all around with a sharp knife and finely grate or cut into very small pieces. Heat 2 tablespoons of oil in a large pot and sauté all the vegetables with a little water (about 15 ml) for about 10 minutes. Place the pasta in a large bowl and mix with the steamed vegetables, then add the sauce. Mix everything well. Add the mussels along with the oil. Cut the trout fillet into small pieces and add it as well. Grate the cheese and add it along with the herb mixture, mixing everything together well. Season with salt and mustard. Tip: Let it sit in the refrigerator for a few hours, or preferably overnight, then mix well again and serve.