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

Kathie Clane

A flavorful pasta salad featuring portabella mushrooms and basil pesto dressing—perfect for light lunches or side dishes.

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Prep Time 15

Cook Time 10

Additional Time 20

Total Time 45

Course Portabella mushroom recipes

Cuisine Italian

Servings 4 servings

Calories 446 kcal

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.

Keyword creamy pesto, easy pasta salad, fresh basil pesto, healthy pasta salad, Italian mushroom salad, pesto dressing, Portabella mushroom pasta salad, quick pasta salad, summer pasta dish, vegetarian pasta salad