Salad via Veneto

Rinse the cooked pasta and drain well. Mix the shrimps, the mushrooms cut into slices and the salami cut into strips. Gently fold in the tagliatelle. Thinly slice the onions, dice the blanched tomatoes and mix a dressing together with the ketchup, crème fraîche, squeezed garlic cloves, salt, red wine vinegar, parsley and pepper. Pour this over the salad and let sit, covered, for about 20 minutes. Before serving, mix and garnish with the parsley bouquet.

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