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Spring-fresh pasta salad

updated

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Ingredients for 1 servings:

  • 500 g pasta
  • 5 mushrooms, brown
  • 8 radishes
  • 4 spring onions
  • 2 carrots
  • 1 cup peas, from the frozen
  • 2 packs of mini mozzarella
  • 200g Gouda
  • ½ box of cress
  • 250 g sour cream
  • e.g. milk
  • 40 g herbs, e.g. frozen-8 herb mixture
  • 1 tbsp herb vinegar
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the pasta and the frozen peas according to the package instructions. Wash and trim the vegetables. Dice the carrots into small cubes, then cook until al dente. Thinly slice the mushrooms, halving them again if necessary. Slice the spring onions into thin rings and the radishes into small sticks. Halve the mozzarella balls (if desired) and dice the Gouda cheese. Make a dressing from the remaining ingredients and mix with the salad ingredients. Fold in the washed cress at the end.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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