Pasta Salad with Mushrooms and Sheep Cheese

Ingredients

• 400 g horned pasta
• 2 carrots
• 1 stalk leek
• 250 g Mushrooms
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 2 tsp chopped rosemary
• 2 tsp chopped parsley
• 1 small red bell pepper
• 1 Spring onion
• 6 black olives
• 50 g sheep cheese
• Salt
• Pepper

Instructions

1. 1.

   Peel and wash the carrot, slice it thinly. Halve the bell pepper, remove seeds, wash and finely dice. Clean the mushrooms and slice them. Wash the spring onion, halve, remove seeds and finely chop. Wash the leek and cut into thin strips. Heat 1 tbsp oil in a pan, sauté carrots and leek for 1 minute. Add chili, mushrooms, vinegar, rosemary and parsley, simmer on low heat for 15 minutes. Let cool, transfer to a bowl, drizzle with 2 tbsp oil, cover and refrigerate overnight. Cook the pasta according to package instructions, drain and let it dry well. Mix pasta with mushrooms and bell pepper. Pit olives, finely chop them. Crumble the cheese, mix both into the salad. Wash spring onion, trim ends, slice into fine rings and sprinkle on top. Season with salt and pepper.