This refreshing Portabella Mushroom Pasta Salad combines the earthy flavor of portabella mushrooms with tender pasta and a vibrant, creamy pesto dressing. The dish is perfect for any occasion, whether served as a side or a light main course. Fresh, aromatic basil pesto, seasoned with garlic and Parmesan, brings depth to the earthy mushrooms. The salad is a beautiful balance of flavors, textures, and colors. Simple to make yet full of flavor, this salad can be served chilled for a cooling summer dish or enjoyed warm for a cozy meal.
Recipe Tips and Tricks:
- You can add grilled chicken or tofu for extra protein.
- For a vegan version, swap Parmesan for a plant-based cheese.
- Toast the mushrooms lightly before adding them to the salad to enhance their flavor.
- The pesto dressing can be made ahead and stored in the fridge for up to 5 days.
- Make sure to let the pasta cool slightly before mixing it with the mushrooms and pesto dressing for a better texture.
Portabella Mushroom Pasta Salad with Pesto Dressing
A flavorful pasta salad featuring portabella mushrooms and basil pesto dressing—perfect for light lunches or side dishes.
Ingredients
- 2 cups cooked pasta (penne or fusilli works best)
- 2 large portabella mushrooms, sliced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ½ cup fresh basil leaves
- ¼ cup Parmesan cheese, grated
- ½ cup extra virgin olive oil
- 1 garlic clove, minced
- ¼ cup pine nuts (optional)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Begin by boiling the pasta in salted water until al dente. Drain, then let it cool slightly.
- Prepare the Mushrooms: In a skillet, heat a little olive oil over medium heat. Add the sliced portabella mushrooms and cook until soft and browned (about 5-7 minutes). Set aside to cool.
- Make the Pesto Dressing: In a blender or food processor, combine the basil, Parmesan, garlic, pine nuts, olive oil, salt, and pepper. Blend until smooth.
- Assemble the Salad: In a large bowl, toss together the cooled pasta, cooked mushrooms, cherry tomatoes, red onion, and pesto dressing until well coated.
- Serve and Enjoy: Garnish with extra Parmesan and basil before serving.
Notes
- Feel free to add your favorite vegetables or greens to the salad, such as arugula or spinach.
- This salad can be served immediately or chilled for a few hours to enhance the flavors.
- If you're preparing this for a crowd, double the recipe for a larger portion.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 446Total Fat 35gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 28gCholesterol 5mgSodium 194mgCarbohydrates 27gFiber 3gSugar 4gProtein 8g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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