Mushroom Pasta Salad
A refreshing and delicious vegan pasta salad made with sautéed baby portobello mushrooms, grape tomatoes, and a creamy cashew dressing.
Equipment
- Oven
- Baking sheet
- Silicone baking mat or parchment paper
- Bowls
- Strainer or colander
Ingredients
- 1 pound baby portobello mushrooms sliced
- 8 ounces grape tomatoes
- 4 cloves garlic minced
- ¼ red onion sliced thin
- 1 Tablespoon Italian seasoning
- 6 ounces whole-grain farfalle (bow tie) pasta
- 1 15 ounce cannellini beans rinsed and drained (optional)
- ½ cup cashew mayo (120ml)
- 1 Tablespoon dijon mustard
- 1 Tablespoon maple syrup
- 1 Tablespoon white balsamic vinegar
- ¼ cup fresh dill chopped
- 1 Tablespoon parsley chopped for garnish
Instructions
- Start by boiling water and cooking the whole-grain farfalle until it is al dente. You will know it is ready when it is tender but still has a bit of a bite. Rinse it under cold water afterward to stop the cooking. Avoid overcooking, as that can make it mushy.
- Heat up some oil in a pan and add the sliced baby portobello mushrooms, garlic, and red onion. Sauté until the mushrooms are browned and fragrant, which should take about 7-10 minutes. Be careful not to overcrowd the pan; otherwise, they will not brown nicely.
- Once the mushrooms are looking good, sprinkle in the Italian seasoning and toss in the grape tomatoes. Cook until the tomatoes soften a bit, which should take about 5 minutes. Do not skip the seasoning or the salad may lack flavor.
- While the veggies are cooking, whisk together the cashew mayo, Dijon mustard, maple syrup, and white balsamic vinegar in a bowl. The dressing should come together smoothly and have a pleasant tang. If it is too stiff, a little water can help.
- In a large bowl, mix the pasta, sautéed veggies, and drained cannellini beans if you are using them. Add in the dressing and stir gently until everything is coated, taking care not to break up the pasta.
- Sprinkle fresh dill and parsley on top for a pop of color and added flavor. Serve the salad warm or chilled, based on your preference. Do not let it sit too long before serving, or it may get soggy.
Notes
Storage Tips: Airtight container, refrigerator, 3-5 days. Do not freeze pasta salad.
Expert Tips: Rinse mushrooms to remove dirt before seasoning for better flavor. Add more vegetables for variety or choose your favorites for more texture in your mushroom pasta salad. If your pasta turns sticky when cooled, rinse it under cold water to wash away excess starch and keep it fluffy. For a more flavorful salad, adjust the seasoning and add more herbs or spices to your taste. If mushrooms release too much moisture while roasting, ensure they are fully dried beforehand to prevent steaming.
Reheating Instructions: This salad is best served chilled or at room temperature. If you need to reheat, use a low temperature on the stovetop for a short time to avoid mushiness.
Serving Suggestions: Serve chilled as a refreshing side dish. Pair with grilled vegetables for a hearty meal. Garnish with fresh herbs and vegan parmesan cheese for extra flavor.
Recipe Variations: Add roasted bell peppers for added sweetness. Incorporate spinach or arugula for more greens. Substitute farfalle with quinoa for a gluten-free option.
Ingredient Notes: Choose any mushrooms you prefer if baby portobello is not available. Substitute grape tomatoes with cherry tomatoes. You can use shallots instead of red onion. If you cannot use fresh garlic, substitute with 1/2 teaspoon of jarred minced garlic, garlic flakes, or granulated garlic. White balsamic vinegar can be replaced with apple cider or malt vinegar or lemon/lime juice.