Mushroom Mint Pasta Salad Recipes

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GRUYERE AND MUSHROOM PASTA SALAD



Gruyere and Mushroom Pasta Salad image

I created this recipe as I was using up leftover ingredients, and it was a delicious surprise! The dressing gives it just the right amount of tanginess, while the Gruyere, mushrooms, arugula, and dill combine for a mouthwatering flavor!

Provided by jkoltov

Categories     Salad     Pasta Salad

Time 2h25m

Yield 4

Number Of Ingredients 11

1 ¼ cups fusilli pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons minced fresh dill
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (4 ounce) cans sliced mushrooms, drained
1 cup arugula
¾ cup shredded Gruyere cheese
½ cup diced red onion

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
  • Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
  • Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

Nutrition Facts : Calories 399 calories, Carbohydrate 39 g, Cholesterol 22.3 mg, Fat 21.8 g, Fiber 3.4 g, Protein 13.5 g, SaturatedFat 6 g, Sodium 460.8 mg, Sugar 3.7 g

ITALIAN PASTA SALAD



Italian Pasta Salad image

This is a delicious salad that has lovely colors, for a nice presentation line the serving bowl with whole lettuce leaves, plan ahead the pasta/veggie and Italian dressing mixture needs to chill for at least 6 hours --- the amounts I have listed are just a guideline you may adjust to taste, if you are serving a crowd I would suggest to double.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 6h

Yield 8 serving(s)

Number Of Ingredients 15

3 -4 cups dry spiral shaped pasta
1 1/2 cups halved cherry tomatoes
1 1/2 cups sliced fresh mushrooms (or use one 10-ounce can small whole mushrooms, very well drained)
1/2 small red bell pepper, seeded and chopped
1/2 small green bell pepper, seeded and chopped
2 -4 green onions, chopped (or use chopped red onion)
1 1/2 cups prepared Italian salad dressing
3/4-1 cup mayonnaise
1/2 cup grated parmesan cheese
3/4 cup cubed mozzarella cheese
2 cups finely cubed ham
1 (2 1/4 ounce) can sliced olives (choice of black or green)
fresh ground black pepper (to taste)
salt (optional and to taste)
4 -6 hard-boiled eggs, peeled and cut into wedges (or sliced)

Steps:

  • Cook the pasta according to package directions; drain and rinse the cooked pasta under cold water; drain again then place the cooked pasta into large a bowl.
  • Add in tomatoes, mushrooms, bell peppers and green onion or red onion and Italian salad dressing; toss to mix then cover and refrigerate for a minimum of 6 hours or overnight mixing a few times during chilling (the Italian dressing acts as a marinade).
  • After 6-24 hours chilling time drain any excess water or juice from the tomatoes and mushrooms that has accumulated in the bottom of the bowl (there might be no juice at all).
  • Add in the cubed mozzarella cheese, ham and olives; toss with a spoon.
  • In a small bowl whisk together the with mayonnaise and parmesan cheese until smooth and combined; add into the salad mixture; toss to combine.
  • Season with freshly ground black pepper and salt if desired (to taste) .
  • Transfer to a lettuce-lined bowl.
  • Place the egg wedges around the bowl.

Nutrition Facts : Calories 449.1, Fat 28.1, SaturatedFat 6.6, Cholesterol 125.5, Sodium 1155.9, Carbohydrate 37, Fiber 2, Sugar 7.4, Protein 13.2

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