Pasta salad with asparagus, mushrooms, mozzarella, roast leftovers, apricots and wild garlic

Ingredients for 2 servings:

• 100g farfalle
• 100 g asparagus, green
• 140 g mushrooms, brown
• 15 g wild garlic (wild garlic buds), about a handful, without stems
• 1 tbsp oil (wild garlic oil), for the pan
• 150 g roast (roast leftovers)
• 5 tbsp oil (wild garlic oil)
• 2 tbsp Balsamic vinegar Bianco
• 2 tbsp vinegar, with apricot flavor
• 1 shot of mineral water
• Salt (wild garlic salt), can be found under my recipes
• Orange pepper, ground, can be found under my recipes
• 50 g apricot(s), dried
• 1 tbsp mustard, medium hot
• 6 leaves of wild garlic, without stems
• 1 ball of mozzarella, 125 g

Instructions

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

A delicious, hearty salad “For Two”

Cook the pasta in boiling salted water for about 12 minutes, or until al dente, then drain and set aside. Trim the woody ends of the asparagus and cut the asparagus into 1-2 cm long pieces. Heat the wild garlic oil in a large pan over medium heat, add the asparagus, and sauté for 2 minutes, stirring occasionally. Then immediately reduce the heat to the second lowest setting. Dice or thinly slice the cleaned mushrooms and add them to the pan with the asparagus. Add the wild garlic buds to the pan and cook for 5 minutes, stirring occasionally. Then turn off the heat, but leave the pan on the stovetop. Finely dice the mozzarella and place it in a large bowl. Cut the wild garlic leaves into very fine strips and add them to the bowl with the mozzarella. Cut the apricots into fine strips, then into very fine dice, and add them as well. Now add the oil, vinegar, mineral water, salt, pepper, and mustard and stir well. Finally, add the noodles and the finely diced leftover roast meat (I used pork tenderloin), mix everything thoroughly, and season to taste. Now it’s ready to serve. I found it really delicious and filling, too.