Pasta Dishes: Summer Salad with Appenzell Cheese

Summer Salad with Appenzell Cheese


  • a little pepper
  • 1.5 tsp. salt
  • 1 tbsp. butter
  • saltwater, boiling
  • 350 g noodles (e.g. penne lisce with quinoa)
  • 1 dl apple vinegar
  • 1 dl rapeseed oil
  • 100 g leaf spinach
  • 200 g medium aged Appenzeller, cut into small cubes
  • 1 yellow and red peperoni, cut into strips
  • 100 g oyster mushrooms, broken into pieces
  • 1 tbsp. chives, finely chopped
Order the ingredients from COOP@home


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.


  • Pasta Dishes
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 791 Kcal