Mushroom Pasta Salad
Savory roasted mushrooms highlight this roasted mushroom pasta salad. Dressed in a creamy dijon maple dressing, this mushroom pasta salad recipe is ready in under 30 minutes.
Servings: 6
Calories: 162kcal
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.
Video
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
Calories: 162kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 146mg | Potassium: 412mg | Fiber: 2g | Sugar: 6g | Vitamin A: 524IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg