Mushroom Pasta Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g pasta
- a bit salt
- 2 egg (s)
- 2 pickled cucumber (s)
- 4 small tomato (s)
- 200 g Cabanossi
- 1 small Glass mushrooms, (34g)
- 125 g mayonnaise
- 2 teaspoons mustard, medium hot
- 2 tablespoon brandy
- Pepper from the grinder
- a bit salt
- some parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling salted water until al dente. Boil the eggs hard for 10 minutes, quench and peel. Thinly sliced pickles. Cut tomatoes into wedges. Cut the cabanossi into slices. Drain and quarter the mushrooms. Sixths eggs.
- Mix the mayonnaise, mustard, brandy, salt and pepper and season to taste.
- Put the pasta, cucumber, tomatoes, cabanossi, eggs and mushrooms in a bowl and mix together. Pour the marinade over it and mix everything. Let it steep in the refrigerator for 30 minutes and season again if necessary. Sprinkle with parsley before serving.
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