Picnic Pasta Salad

Serves four 

Ingredients: 

400g penne pasta, cooked al dente and cooled 

50g arugula, washed and dried 

½ of a blushed butter oak lettuce head, washed and dried 

1 celery stalk, cut vertically into half-moons  

15 cherry tomatoes, halved 

8 medium-sized Champignon mushrooms, washed thoroughly and sliced  

½ of a medium-sized red onion, cut vertically into thin slivers 

1 small garlic bulb, minced 

1 teaspoon of dried basil 

4 tablespoons of extra-virgin olive oil (add more to taste) 

Juice of 2 small-sized lemons 

A handful of fresh basil leaves, chopped  

Sea salt and freshly-ground black pepper to taste

Preparation: 

In a pan over medium heat, fry red onion and garlic in a tablespoon of olive oil for about 3 minutes or until their aroma is released. Add mushrooms and dried basil and cook for 5 to 7 minutes or until the mushrooms become soft and slightly brown. Put aside and let it cool down. In a large bowl, put in all the remaining ingredients and the cooked mushroom and toss together. Enjoy!