MARINATED MUSHROOM PASTA SALAD (VEGAN RECIPE)

Easy Marinated Mushroom Pasta Salad is full of aromatic vegetables, olives, and penne pasta. It is tossed in a simple olive-mustard vinaigrette and is perfect for picnics or potlucks.

 

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Pasta Salads are a must for summer entertaining. Whether you’re doing a backyard BBQ or going on a picnic, this Marinated Mushroom Pasta Salad is sure to hit the spot.

The colorful salad is so easy to make but packs a serious flavor punch. Herb-marinated mushrooms, sun-dried tomatoes, olives and pasta equals delicious.

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INGREDIENTS

My favorite thing about this Mushroom Pasta Salad Recipe is that it’s chock-full of colorful vegetables. Some of them are marinated, some are pickled. They all contribute to juiciness and delicious taste of this hearty side dish.

  • mushrooms – to make the ingredient list available for everyone, I made this salad with Portobello mushrooms. You may use buttons mushrooms or even Shiitake, they’ll make the salad even more flavorful
  • marinade and dressing essentials – olive oil and vinegar
  • garlic – flavor booster
  • herbs – I used a combination of herbs: dill went into the marinade and cilantro into the salad
  • pasta – any pasta that you have at home
  • bell pepper – for crunch
  • condiments – mustard, sun-dried tomatoes, and olives. I imagine capers would be a great addition too. Because of the same tangy flavor, you can swap capers for olives
  • salt, pepper

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RECIPE VARIATIONS

As with any pasta salad, there’s always a room for personalisation. In this recipe I really loved the combination of marinated mushrooms with tangy olives and sweet and chewy sun-dried tomatoes.

In case you’re up for customisation, here are some of my favorite variations:

  • to add a pop of color, stir in a few cups of spinach
  • add a few tablespoons of fresh mint
  • zest in one lemon
  • stir in steamed asparagus or green beans

STORING

Add this healthy pasta salad to air-proof container and store in a refrigerator for 3 to 4 days.

This salad is best when consumed cold or at room temperature so no need to reheat it.

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Marinated Mushroom Pasta Salad

Easy Marinated Mushroom Pasta Salad is full of aromatic vegetables, olives, and penne pasta. It is tossed in a simple olive-mustard vinaigrette and is perfect for picnics or potlucks.

Course: Side Dish
Cuisine: American
Servings: 8 Calories:
364kcal
Author: Iryna

Ingredients

For the mushrooms

  • 16 oz Portobello or button mushrooms cut into ¼ inches slices
  • 4 tbsp olive oil
  • 4 tsp red wine vinegar or Balsamic vinegar
  • 6 cloves garlic pushed through a garlic press
  • 6 tbsp dill finely chopped
  • ¼ tsp salt

For the salad

  • 12 oz Penne pasta or any other pasta that you have
  • ½ c red bell pepper finely diced, Note 2
  • 1 c sun-dried tomatoes packed in olive oil drained and chopped
  • 1 ½ c green olives halved, Note 1
  • ½ c cilantro chopped

For the dressing

 

Instructions

To make marinated mushrooms
Bring a medium pot of water to a boil, add mushrooms and cook on a medium low heat for 5 minutes.
Meanwhile, in a large bowl whisk together olive oil, vinegar, garlic, dill, and salt. Drain mushrooms and add them to a bowl with marinade. Set aside for at least 2 hours or overnight.
To make a dressing
In a medium bowl whisk together olive oil, vinegar, mustard, salt, and pepper. Give it a taste and adjust the seasoning to your liking.
To assemble the salad
Bring a large pot of lightly salted water to boil, add Penne pasta and cook for 10 to 13 minutes or until well done.
Drain pasta and add it to a bowl with marinated mushrooms along with red bell peppers, sun-dried tomatoes, olives, and cilantro.
Pour the dressing over the salad and mix to combine. Enjoy!
Video
Notes
Note 1

In this recipe, I used pepper-stuffed green olives. That’s just what I had, but in reality, any kind of olive will work in this salad: Kalamata, regular unstuffed green olives, Castelvetrano. Just make sure you’re using pitted olives.

Note 2
Orange or yellow pepper will work here too.

Nutrition
Calories: 364kcal | Carbohydrates: 33.9g | Protein: 8.3g | Fat: 20.6g | Saturated Fat: 1.9g | Cholesterol: 31mg | Sodium: 1006mg | Potassium: 634mg | Fiber: 1.5g | Sugar: 3g | Calcium: 66mg | Iron: 4mg

 

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