Summer Salad with Appenzell Cheese

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 801 Kcal, 25g Protein, 66g Carbohydrates, 46g Fat


  • 350 g noodles (e.g. penne lisce with quinoa)
  • 1 dl apple vinegar
  • saltwater, boiling
  • 1 dl rapeseed oil
  • 200 g medium aged Appenzell cheese, cut into small cubes
  • 100 g spinach leaves
  • 1 tbsp. butter
  • 1 yellow and red pepper, cut into strips
  • 100 g oyster mushrooms, broken into pieces
  • a little pepper
  • 1 tbsp. chives, finely chopped
  • 1.5 tsp. salt

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  • Cook the pasta in boiling water until just al dente, drain. Combine the vinegar and oil, add to the pasta. Stir in the spinach and cheese. Heat the butter, sauté the pepper and mushrooms for approx. 4 mins., season, add to the pasta, combine. Scatter over the chives.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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