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.
