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.
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
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!
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.
Orange or yellow pepper will work here too.
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