Herby Mushroom Pasta Salad
Herbs with a light vinegar dressing give this Mushroom Pasta Salad a bright but earthy flavor. Serve it hot or cold to suit the season.Yield: 4 ½ c
Servings: 4 people
Calories: 361kcal
Ingredients
- 8 oz dry pasta (Your choice -- rotini or other small shapes work well)
- ½ teaspoon olive oil
- 8 oz button mushrooms, cleaned and sliced
- 4 garlic cloves, minced
- 1 ½ tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoon lemon juice
- 2 teaspoon parsley
- 2 teaspoon basil
- 1 teaspoon oregano
- ¾ teaspoon salt
- ⅛ teaspoon ground white pepper
Instructions
- Bring 4 cups of water to a boil in a medium saucepan. Add pasta and cook 7-9 minutes (or as directed by the package) until al dente. Drain the pasta in a colander and run cold water over it to cool the pasta down and keep it from continuing to cook. (If you would prefer your pasta salad warm, drain the pasta, but skip the cold water.) Transfer the pasta to a large bowl.
- Heat oil in a medium skillet. Add mushrooms and garlic. Sauté over medium high heat until the mushrooms and garlic are golden, 5-7 minutes.
- Add the mushroom mixture to the pasta along with the remaining ingredients. Mix well until the seasonings have evenly coated the pasta.
Notes
This recipe from 2015 was updated April 2017. We made the pasta salad even better. Enjoy!
Nutrition
Calories: 361kcal | Carbohydrates: 62.6g | Protein: 12.1g | Fat: 7.1g | Saturated Fat: 0.8g | Sodium: 616mg | Fiber: 3.7g | Sugar: 6.1g