Savory roasted mushrooms highlight this roasted mushroom pasta salad. This mushroom pasta salad recipe is ready in under 30 minutes and is dressed in a creamy Dijon maple dressing.
In Arizona, the weather is warming up quickly, and a cold vegan pasta salad is perfect for this time of year. Since I love mushrooms, I highlighted them in the roasted mushroom pasta salad recipe. Then, I added a few simple ingredients and dressed the pasta salad in a creamy maple dijon dressing. I love this pasta salad.
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Although roasted mushrooms are often associated with a warm dish, this mushroom pasta salad is served cold. While the vegetables roast and the pasta cooks, whip up the dressing for a quick and easy weeknight meal.
Mushroom Pasta Salad Ingredients
- Baby Portobello Mushrooms: Portobello mushrooms have a wonderfully earthy flavor that is often times described as meaty. They taste similar to cremini or button mushrooms but have a richer and more intense umami flavor.
- Grape Tomatoes: I like grape tomatoes because they are bite-sized and come in beautiful colors.
- Red Onions: When roasted red onions, they caramelize and taste sweet and savory.
- Garlic: I prefer using fresh garlic for the best flavor.
- Italian Seasoning: An aromatic mix of oregano, basil, thyme, rosemary, and marjoram bring Italian flavor to a host of dishes.
- Farfalle Pasta: Also called bow-tie pasta, I chose whole-grain farfalle pasta.
- Cashew Mayo: Vegan cashew mayo is easy to make and works perfectly for the base of the dressing.
- Maple Syrup: Maple syrup adds a little sweetness to the dressing without adding refined sugar.
- Dijon Mustard: Dijon mustard is tangy, delicate, and smooth taste.
- White Balsamic Vinegar: The two flavors are very similar, although the dark balsamic is slightly sweeter and tends to be a little more syrupy. The white has more of a clean aftertaste.
- Dill: Because of its strong taste, dill has long been used to enhance the natural flavoring of vegetables, dressings, and other herbs and spices.
- White Beans:(Optional) I added white beans to the pasta salad for additional protein, but this is optional.
Mushroom Pasta Salad Ingredient Substitutions
- Choose any mushrooms you prefer.
- Cherry tomatoes are similar to grape tomatoes in terms of size and flavor.
- Shallots are similar to red onions in recipes.
- Minced garlic: Use ½ teaspoon of jarred minced garlic in place of each clove. Garlic flakes: Also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove.
- Try making homemade Italian seasoning or choose your own seasoning blend.
- Any pasta works well for this mushroom pasta salad recipe.
- Agave or date syrup is an excellent substitute for maple syrup.
- Stone-ground mustard is a substitute for maple syrup in this vegan cold pasta salad.
- If you need a different vinegar to substitute for white vinegar, use apple cider or malt vinegar. You could also swap in lemon or lime juice depending on your recipe.
- Basil or parsley tastes great if you don't have any fresh dill.
- Substituting fresh dill for dried dill (or vice versa) is easy. Just stick to these proportions, and you'll get great results: Use one tablespoon of fresh dill weed for every teaspoon of dried dill. Use one teaspoon of dried dill for every tablespoon of fresh dill.
How to Make Roasted Mushroom Pasta Salad
- Transfer the vegetables, minced garlic, and Italian seasoning to a bowl and toss to coat.
- Preheat the oven to 400 degrees and prepare a baking sheet with a silicone baking mat or parchment paper.
- Roast the vegetables for 20 minutes.
- In the meantime, cook the pasta according to the directions, and whisk the maple syrup, cashew mayo, white balsamic vinegar, dijon mustard, and dill together and set aside.
- Drain the pasta and run it under cold water to cool it quickly.
- Remove the baking sheet from the oven and allow the vegetables to cool.
- Once cooled, transfer the pasta and roasted vegetables to a bowl.
- Next, pour the dressing into the bowl and fold it into the cold vegan pasta salad.
- Then, cover the mushroom salad until ready to serve.
- Give it one more toss before plating. And garnish with parsley.
Recipe FAQs
As more consumers focus on choosing foods that fuel their bodies, support immunity and health, and taste delicious, superfoods are taking center stage. We are happy to note that mushrooms are on the list of superfoods you should include in your daily diet.
Cooking mushrooms destroy any toxins and carcinogens. Many mushroom nutrients are more accessible after they have been cooked, including some powerful antioxidants- carotenoids and ferulic acid. Raw mushrooms should not be consumed.
Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing severe health conditions like Alzheimer's, heart disease, cancer, and diabetes. They're also excellent sources of Selenium.
Tips
- Put the mushrooms in a strainer or colander in your sink and rinse them with water. You can pick them up and rub any stubborn bits off with your hands. Wetting the mushrooms helps the seasoning stick without using oil.
- Most of the time, pre-sliced mushrooms at the store will say they've been washed already, but if you see some dirt, you may want to clean them again.
- Typically, pasta salad will last in the fridge for 3-5 days. This assumes you store it in an airtight container and keep it cold.
- I do not suggest freezing pasta salad.
- Add more vegetables or choose different vegetables you prefer.
- For additional flavor, sprinkle with vegan parmesan cheese.
If you are looking for a quick and easy weeknight meal, try this roasted mushroom salad recipe.
Suggested Vegan Recipes
If you love this roasted mushroom pasta salad recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Mushroom Pasta Salad
Ingredients
- 1 pound baby portobello mushrooms sliced
- 8 ounces grape tomatoes
- 4 cloves garlic minced
- ¼ red onion sliced thin
- 1 Tablespoon Italian Seasoning
- 6 ounces whole-grain farfalle (bow tie) pasta
- 1 15 ounce can cannellini beans rinsed and drained (optional)
- ½ cup cashew mayo
- 1 Tablespoon dijon mustard
- 1 Tablespoon maple syrup
- 1 Tablespoon white balsamic vinegar
- ¼ cup fresh dill chopped
- 1 Tablespoon parsley chopped for garnish
Instructions
- Preheat the oven to 400 degrees.
- Prepare a baking sheet with a silicone baking mat or parchment paper.
- Transfer minced garlic, vegetables, and Italian seasoning to a bowl and bowl to coat.
- Lay the vegetables on the baking sheet in a single layer.
- Roast for 25 minutes.
- In the meantime, cook the pasta according to the package directions.
- In a separate bowl, whisk together the cashew mayo, maple syrup, vinegar, dijon mustard, and dill. Set aside.
- Drain and rinse the pasta in cold water to cool quickly.
- Allow the roasted vegetables to cool before adding the pasta.
- Transfer the cooled pasta and roasted vegetables to a bowl.
- Add the white beans if using (optional)
- Fold in the dressing.
- Cover and refrigerate until ready to serve.
- Garnish with parsley.
Notes
- Put the mushrooms in a strainer or colander in your sink and rinse them with water. You can pick them up and rub any stubborn bits off with your hands. Wetting the mushrooms helps the seasoning stick without using oil.
- Most of the time, pre-sliced mushrooms at the store will say they've been washed already, but if you see some dirt, you may want to clean them again.
- Typically, pasta salad lasts 3-5 days in the fridge. This assumes you store it in an airtight container and keep it cold.
- I do not suggest freezing pasta salad.
- Add more vegetables or choose the different vegetables you prefer.
- For additional flavor, sprinkle with vegan parmesan cheese.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Karen
Would this be good warm? That sounds good to me for a fall dinner.
Kathy Carmichael
Hi Karen, yes, it can be served warm or cold. Let me know what you think if you try the recipe.
Karen
Thanks for responding to my question! I did try this recipe warm but I think because it is tangy it better cold. Great recipe!
Kathy Carmichael
Hi Karen, I'm glad you enjoyed it. I like it both ways; it depends on my mood and whether it's cold outside.
Annette Wyatt
loved the mushroom pasta
Kathy Carmichael
Hi Annette, I'm so glad you enjoyed the mushroom pasta salad. Thank you for your feedback. I appreciate it.
Sarah
Just thought I'd point out I think you forgot to add the italian seasoning to the ingredients and therefore the amount to add is not listed. This looks amazing though and I can't wait to try it out.
Kathy Carmichael
Hi Sarah, thanks for the head's up. I appreciate it. I have added it. 1 Tablespoon 🙂
Rose_Anne
This looks / sounds amazing, Kathy! Thank you!
Kathy Carmichael
Hi Rose, let me know if you try it. I'd love our opinion.
Deb Z
Just for people to know, mushrooms should never be rinsed with water. They're like sponges. Only wipe them clean with a damp paper towel. Otherwise, looks good!
Kathy Carmichael
Hi Deb, I suggest a quick rinse for this particular recipe so the seasoning sticks without using oil. Otherwise, I agree with you completely.