Name: Mushroom and Artichoke Pasta Salad
Prep time: 35 min
Cook time: 15 min
Total time: 4 h 50 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 500 g rotini or fusilli; 500 g cremini mushrooms, sliced 4 mm; 5 tbsp extra-virgin olive oil (divided); 5 large garlic cloves, minced; 2 × 340 ml jars marinated artichoke hearts, drained & quartered (reserve ALL oil); 200 g (drained) oil-packed sun-dried tomatoes, julienned + 5 tbsp of their oil; 1 cup pitted Kalamata olives, halved; ¾ cup sliced pepperoncini; 1 medium red onion, sliced paper-thin & soaked in ice water 15 min; 250 g best-quality Greek feta, crumbled fresh; ¾ cup chopped flat-leaf parsley; ½ cup chopped fresh basil (or mint); ½ cup fresh lemon juice (from 3 large lemons); ¾ cup extra-virgin olive oil; ⅓ cup reserved artichoke marinade oil; 5 tbsp oil from sun-dried tomatoes; 4 garlic cloves, microplaned or grated to paste; 2½ tsp dried Greek oregano (rubbed between palms); 2 tsp Dijon mustard; 1½ tsp honey; 1½ tsp sea salt; 1 tsp freshly cracked black pepper

This show-stopping cold pasta salad combines perfectly al dente rotini with deeply golden sautéed cremini mushrooms, tangy marinated artichoke hearts, chewy sun-dried tomatoes, briny Kalamata olives, creamy Greek feta, pepperoncini, red onion, and a punchy lemon-garlic-oregano vinaigrette that gets better every hour it sits.

Why You’ll Love This Recipe

This is the pasta salad that ends all pasta salads. It’s the one people fight over at potlucks, beg you to bring to every picnic, and secretly eat straight from the fridge at midnight. Every single bite has balance: earthy mushrooms, buttery artichokes, salty feta pop, sweet-tart sun-dried tomatoes, briny olives, gentle heat from pepperoncini, and a dressing so addictive you’ll want to drink it. It’s 100 % make-ahead (actually mandatory — it’s better on day 2 and 3), vegetarian, easily vegan, travels like a dream, and feeds a crowd without stress. You’ll be crowned the official salad queen/king.

Yield: serves 10

Mushroom and Artichoke Pasta Salad

Golden mushrooms, buttery artichokes, sun-dried tomatoes, feta, olives, and lemon-oregano vinaigrette tossed with rotini – the ultimate make-ahead Mediterranean salad.

Prep Time 35 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 50 minutes

Ingredients

Pasta & Vegetables

500 g rotini or fusilli
500 g cremini mushrooms, sliced 4 mm
5 tbsp extra-virgin olive oil (divided)
5 large garlic cloves, minced
2 × 340 ml jars marinated artichoke hearts, drained & quartered (reserve ALL oil)
200 g (drained) oil-packed sun-dried tomatoes, julienned + 5 tbsp of their oil
1 cup pitted Kalamata olives, halved
¾ cup sliced pepperoncini
1 medium red onion, sliced paper-thin & soaked in ice water 15 min
250 g best-quality Greek feta, crumbled fresh
¾ cup chopped flat-leaf parsley
½ cup chopped fresh basil (or mint)

Lemon-Garlic-Oregano Vinaigrette (makes ~1¾ cups)

½ cup fresh lemon juice (from 3 large lemons)
¾ cup extra-virgin olive oil
⅓ cup reserved artichoke marinade oil
5 tbsp oil from sun-dried tomatoes
4 garlic cloves, microplaned or grated to paste
2½ tsp dried Greek oregano (rubbed between palms)
2 tsp Dijon mustard
1½ tsp honey
1½ tsp sea salt
1 tsp freshly cracked black pepper

Instructions

Make the vinaigrette 1–48 hours ahead: In a 500 ml jar, combine lemon juice, microplaned garlic, oregano, Dijon, honey, salt, and pepper. Shake violently for 30 seconds. Add all oils gradually while shaking constantly until thick and emulsified. Taste on a piece of bread — it should make you go “wow.” Refrigerate.
Bring 7 quarts water to a rolling boil with 3 tbsp salt. This is non-negotiable.
While waiting, slice mushrooms exactly 4 mm thick. Heat your largest sauté pan over high heat for 2 minutes. Add 3 tbsp olive oil. When shimmering, add half the mushrooms in one layer. Cook undisturbed 5 minutes until deep golden underneath. Flip, cook another 4 minutes. Transfer to a sheet pan to cool. Repeat with remaining mushrooms + 2 tbsp oil + minced garlic in the last 30 seconds. Spread to cool completely.
Cook pasta 60–90 seconds longer than package directions for al dente (usually 11–12 minutes total). Stir occasionally to prevent sticking.
While pasta cooks, drain artichokes and sun-dried tomatoes, reserving every drop of oil. Quarter artichokes, julienne tomatoes if needed.
Prepare ice bath: huge bowl of ice + cold water. When pasta is ready, drain and immediately shock in ice bath for 3 full minutes, stirring gently. This sets perfect texture. Drain very well in colander, shake off all water, and spread on a clean sheet pan to dry 5 minutes.
In your largest mixing bowl (or clean stockpot), combine cooled pasta, golden mushrooms, artichokes, sun-dried tomatoes, olives, pepperoncini, and drained/soaked red onion.
Give vinaigrette one more hard shake, then pour 1¼ cups over the salad. Toss gently but thoroughly with clean hands for 2 full minutes — every piece must be coated.
Cover tightly with plastic wrap pressed directly on surface (prevents drying). Refrigerate minimum 4 hours, ideally 24–48 hours. Taste after 12 hours — add more dressing if needed (pasta drinks it).
30–60 minutes before serving: remove from fridge, gently fold in crumbled feta, all fresh herbs, and toasted pine nuts if using. Transfer to a beautiful serving bowl, crack extra pepper on top, drizzle with a final thread of good olive oil, and garnish with lemon wedges. Watch it vanish.

Notes

Can be fully assembled (without feta/herbs) 72 hours ahead

Travels perfectly in a cooler — ideal for picnics and tailgates

Doubles or triples beautifully for crowds

Naturally vegetarian and easily made vegan

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 377Total Fat 11gSaturated Fat 3gUnsaturated Fat 8gSodium 896mgCarbohydrates 51gFiber 16gSugar 5gProtein 10g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Cook pasta 60–90 seconds PAST al dente — it firms up dramatically when cold.
Sauté mushrooms in two batches if needed — crowding = steaming = watery salad.
Cool mushrooms and pasta separately and completely — prevents soggy salad.
Use every drop of oil from the artichoke and sun-dried tomato jars — that’s flavor gold for the dressing.
Soak red onion slices in ice water 15 min — removes harsh bite while keeping crunch.
Add feta and fresh herbs only in the last 30 minutes before serving — prevents crumbling and wilting.
Make the dressing 48 hours ahead — garlic and oregano bloom beautifully.
Keep ½ cup extra dressing in a jar — pasta drinks it up overnight.

Ingredients Notes

Pasta: 500 g (1.1 lb) dried rotini or fusilli corti bucati — the tight spirals trap every drop of dressing
Cremini mushrooms: exactly 500 g (1.1 lb) — sliced 4 mm thick for perfect bite
Marinated artichoke hearts: 2 × 340 ml (12 oz) jars — the oil is liquid gold
Sun-dried tomatoes in oil: 280 g jar (drained weight ≈ 200 g) — julienne cut
Greek feta: 250 g block in brine (Valbreso, Dodoni, or Mt Vikos) — crumble yourself
Kalamata olives: 1 cup pitted, halved lengthwise
Pepperoncini: ½ cup sliced rings (Mezzetta or Greek golden)
Red onion: 1 medium, sliced paper-thin on mandoline and soaked
Fresh herbs: flat-leaf parsley + basil (or mint for a twist)