Pasta salad with arugula, quinoa, feta and bacon

Ingredients for 4 servings:

• 10 cocktail tomatoes
• ½ handful of quinoa
• 500 g pasta
• 1 pack of feta cheese
• 1 handful of arugula
• 1 can mushrooms, or fresh
• Salt
• pepper
• Parsley
• chives
• basil
• 1 clove(s) garlic
• 2 shots of vinegar
• 50 ml rapeseed oil
• 150 g bacon cubes, lean
• 3 tbsp crème fraîche
• 1 ½ onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cook the pasta in salted water until al dente and let it cool. Meanwhile, finely chop the onions and sauté them lightly so they are easier to digest. Bring the quinoa to a boil briefly to cook through. Put the bacon cubes, quinoa, arugula, oil, and vinegar in a bowl and let everything simmer for a while. Meanwhile, dice the feta and tomatoes, press the garlic, and add it. Season everything with salt and pepper. Next, add the herbs, which I chop up a little beforehand. I prefer fresh herbs. Drain the can of mushrooms and add them to the bowl. Once the onions are sautéed, add them to the bowl as well. Then add the cooled pasta to the other ingredients. Finally, add the crème fraîche, season well, and stir to combine.