Summary

Ingredients

• 500 g pasta
• 2 m turkey escalope
• Oil for frying
• 100 g walnuts
• 250 g mushrooms
• 1 large onion (s), red
• 1 zucchini
• 1 clove garlic
• 5 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon mustard, medium hot
• 1 pinch (s) sugar
• salt and pepper
• Herbs

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Instructions

1. Cook the noodles in plenty of salted water until they are firm to the bite.
2. In the meantime, cut the turkey escalope into small cubes, fry in a little oil and then remove from the pan.
3. Drain the pasta and place in a salad bowl with the turkey schnitzel.
4. Cut the onion into slightly larger cubes, clean and slice the mushrooms, cut the zucchini into slices and then quarter, finely chop the garlic and break the walnuts into large pieces.
5. When everything is ready, fry the onions in a pan in oil until translucent, caramelize with a pinch of sugar and deglaze with balsamic vinegar. Then add the mushrooms and zucchini and steam them a little. Briefly add the walnuts and garlic to the pan.
6. Put everything in the salad bowl with the pasta.
7. For the dressing, beat the balsamic vinegar, olive oil, honey and mustard together. Pour over the salad and stir in well. Season to taste with salt, pepper and herbs.