Easy and fun Marinated Mushroom Pasta Salad With Green Olives is perfect for picnics or potlucks. Mushrooms make this pasta salad hearty and rich. They also stand up to the bold flavors of the dressing. Be sure to slice the mushrooms thin to make sure they absorb plenty of flavor from the marinade.
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 with green olives is sure to hit the spot.
The fun colorful pasta salad is so easy to make but packs a serious flavor punch. Herb-marinated mushrooms, sun-dried tomatoes, green olives and pasta equal delicious.
If you're looking for the best vegan mushroom recipes for a picnic or cookout, this vegan pasta salad is a perfect choice.
You can also add this marinated pasta salad to your meal prep. You won't be disappointed.
Jump to:
Ingredients
My favorite thing about this creative Mushroom Pasta Salad Recipe with green olives and sun-dried tomatoes is that it's chock-full of colorful veggies. 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
How to make Mushroom Pasta Salad With Green Olives
- Prepare marinated mushrooms. Cut the mushrooms into ¼ inch slices. 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 mushrooms aside to marinate for at least 2 hours or overnight. The longer you marinate them, the more delicious the mushrooms will be.
- Make a mustard-olive oil 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.
- Cook pasta. Bring a large pot of lightly salted water to boil, add Penne pasta and cook for 10 to 13 minutes or until well done.
- Assemble the mushroom pasta salad. Drain pasta and add it to a bowl with marinated mushrooms along with red peppers, sun-dried tomatoes, olives and cilantro. Pour the dressing over the salad and mix to combine. Enjoy!
Creative Recipe Variations
As with any pasta salad, there's always a room for personalization. In this colorful pasta salad recipe I really love the combination of marinated mushrooms with tangy green 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 to this fun marinated pasta salad, stir in a few cups of spinach, cherry tomatoes, diced cucumbers or julienned carrots;
- add a few tablespoons of fresh mint. This will make this marinated pasta salad smell amazingly fresh;
- add a teaspoon of lemon zest;
- stir in steamed asparagus, green beans or artichoke hearts. Possibilities are endless.
Storing
Add this creative and healthy pasta salad with sun-dried tomatoes 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.
Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
For a quick overview of the recipe, please check out my Easy mushroom pasta salad with green olives web-story.
📖 Recipe
Marinated Mushroom Pasta Salad With Green Olives
Ingredients
For the mushrooms
- 16 oz Portobello or button mushrooms cut into ¼ inches slices
- 4 tablespoon extra-virgin olive oil
- 4 teaspoon red wine vinegar or Balsamic vinegar
- 6 cloves garlic pushed through a garlic press
- 6 tablespoon dill finely chopped
- ¼ teaspoon 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 (you can use fresh parsley)
For the vinaigrette
- ¼ c extra virgin olive oil
- 4 teaspoon red wine vinegar or Balsamic vinegar
- 2 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
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.
Cook pasta
- Bring a large pot of lightly salted water to boil, add Penne pasta and cook for 10 to 13 minutes or until well done.
Assemble the mushroom salad
- Drain pasta and add it to a bowl with marinated mushrooms along with red peppers, sun-dried tomatoes, olives and cilantro.
- Pour the dressing over the salad and mix to combine. Enjoy!
Video
Notes
Nutrition
Kulia says
All that I love. Yummy! Thank you for the recipe.
Alexandria kling says
What a good idea,I will ofcouse be using a Low carb noodle option ,but I can't wait....Sounds brill!!! Please take care of yourself..Alexandria
Iryna says
Thank you for comment Alexandria! I hope you'll have a chance to try this delicious salad.
Mona says
Love this recipe! I was looking for a different pasta salad to make for the summer and this has exceeded my expectations. Definitely making this again. We're excited to play around with the ingredients and make it our our. Love all the flavors.
Iryna says
Mona, thank you so much for your comment and a 5-star rating! I'm happy you enjoyed this recipe!