Ultimate Pasta Salad

This vegan pasta salad is a game changer. With a combination of fresh and flavorful ingredients such as tomatoes, bell peppers, and olives,  this pasta salad is sure to satisfy your taste buds.

Ingredients:

– ▢16 oz Portobello mushrooms  – ▢4 tablespoon extra-virgin olive oil – ▢4 tsp red wine vinegar or Balsamic vinegar – ▢6 cloves garlic – ▢6 tablespoon dill finely chopped – ▢1/2 teaspoon salt – ▢12 oz Penne pasta  – ▢½ c red bell pepper finely diced – ▢1 c sun-dried tomatoes – ▢1 ½ c green olives halved – ▢½ c cilantro chopped – ¼ c extra virgin olive oil – ▢4 teaspoon red wine vinegar or Balsamic vinegar – ▢2 teaspoon Dijon mustard – ▢¼ teaspoon black pepper

1. Prepare the 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.

2. 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.

3. 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.

4. 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. 5. 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. 

6. Pour the dressing over the salad and mix to combine. Enjoy!

More healthy summer recipes:

Healthy Potato Salad