Gruyere and Mushroom Pasta Salad recipe

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Ingredients

1 ¼ cups fusilli pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons minced fresh dill
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (4 ounce) cans sliced mushrooms, drained
1 cup arugula
¾ cup shredded Gruyere cheese
½ cup diced red onion

Nutrition Info

399 calories
carbohydrate: 39 g
cholesterol: 22.3 mg
fat: 21.8 g
fiber: 3.4 g
protein: 13.5 g
saturatedFat: 6 g
servingSize: -
sodium: 460.8 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.

  2. Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.

  3. Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture, toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

Recipe Yield

4 servings

Recipe Note

I created this recipe as I was using up leftover ingredients, and it was a delicious surprise! The dressing gives it just the right amount of tanginess, while the Gruyere, mushrooms, arugula, and dill combine for a mouthwatering flavor!

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