Mushroom Pasta Salad

Savory roasted mushrooms highlight this roasted mushroom pasta salad recipe, ready in under 30 minutes and 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.

Jump to:

• Mushroom Pasta Salad Ingredients
• Mushroom Pasta Salad Ingredient Substitutions
• How to Make Roasted Mushroom Pasta Salad
• Recipe FAQs
• Tips
• More Delicious Vegan Recipes
• 📖 Recipe
• 💬 Reviews

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

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.

More Delicious Vegan Recipes

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