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 pasta (e.g. penne lisce with quinoa)
  • 1 dl apple vinegar
  • salted water, boiling
  • 1 dl rapeseed oil
  • 100 g leaf spinach
  • 200 g medium-aged Appenzeller, diced
  • 1 tbsp butter
  • 1 yellow and red peppers, cut into strips
  • 100 g oyster mushrooms, torn apart
  • a little pepper
  • 1 tbsp chives, finely chopped
  • 1.5 tsp salt

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  • Cook the pasta in boiling salted 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 peppers and mushrooms for approx. 4 mins., season, add to the pasta, mix well. Sprinkle with 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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