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Portabella Mushroom Pasta Salad with Pesto Dressing
Kathie Clane

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Italian
Calories: 446
Ingredients Method Notes

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

Method
 

  1. Cook the Pasta: Begin by boiling the pasta in salted water until al dente. Drain, then let it cool slightly.
  2. 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.
  3. 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.
  4. Assemble the Salad: In a large bowl, toss together the cooled pasta, cooked mushrooms, cherry tomatoes, red onion, and pesto dressing until well coated.
  5. 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.