Steps to Prepare Mushroom Broccoli Pasta Vegan

Gruyere And Mushroom Pasta Salad

Scrape any mushroom bits into water.

Recipe Summary Gruyere And Mushroom Pasta Salad

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!

Ingredients | Mushroom Broccoli Pasta Vegan

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

Directions

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.

Info | Mushroom Broccoli Pasta Vegan

prep: 15 mins cook: 10 mins additional: 2 hrs total: 2 hrs 25 mins Servings: 4 Yield: 4 servings

TAG : Gruyere And Mushroom Pasta Salad

Salad, Pasta Salad,