Description
A delicious Vegan Mushroom Pasta Salad, perfect for a refreshing meal.
Ingredients
Scale
- 1 pound (450g) baby portobello mushrooms, sliced
- 8 ounces (227g) grape tomatoes
- 4 cloves garlic, minced
- 1/4 red onion, sliced thin
- 1 Tablespoon (15g) Italian seasoning
- 6 ounces (170g) whole-grain farfalle pasta
- 1 15-ounce (425g) can cannellini beans, rinsed and drained (optional)
- 1/2 cup (120g) cashew mayo
- 1 Tablespoon (15g) Dijon mustard
- 1 Tablespoon (15g) maple syrup
- 1 Tablespoon (15g) white balsamic vinegar
- 1/4 cup (15g) fresh dill, chopped
- 1 Tablespoon (15g) parsley, chopped (for garnish)
- Salt, to taste
Instructions
- Cook Pasta Until Al Dente: Start by boiling your 6 ounces (170g) of whole-grain farfalle pasta in a large pot of salted water until it is al dente, which will take around 10 minutes. You will want it to be slightly firm to the bite to help prevent any mushiness later on, so keep an eye on it and do not let it sit too long.
- Rinse Pasta with Cold Water: Once the pasta is ready, strain it and give it a good rinse under cold water. This stops the cooking process and cools it down quickly, keeping it from becoming too soft. Remember, skipping this step can lead to a mushy end result.
- Prep Mushrooms with Seasoning: While the pasta is cooking, take 1 pound (450g) of sliced baby portobello mushrooms, rinse them well, and season them with salt and 1 Tablespoon (15g) of Italian seasoning. This is key to ensuring they will be bursting with flavor once roasted. Just make sure not to be shy with the seasoning; bland mushrooms are a common letdown.
- Roast Mushrooms Thoroughly: Spread the seasoned mushrooms on a baking sheet lined with a silicone baking mat or parchment paper, then roast them in the oven at 375 degrees F (190 degrees C) for about 15 minutes or until they are golden brown. Stir them halfway to avoid uneven cooking.
- Mix Ingredients Together: In a large bowl, combine the cooked and cooled pasta with the roasted mushrooms and 8 ounces (227g) of grape tomatoes, as well as 1/4 red onion, sliced thin. You will enjoy the vibrant colors and textures here—it will look and feel inviting. Just make sure everything is mixed evenly to get a taste in every bite.
- Prepare the Dressing: In a separate bowl, whisk together 1/2 cup (120g) of cashew mayo, 1 Tablespoon (15g) of Dijon mustard, 1 Tablespoon (15g) of maple syrup, and 1 Tablespoon (15g) of white balsamic vinegar until well combined. If it feels too thick, adding a splash of water or extra vinegar can help. A common mistake is for the dressing to be overpowering, so start with less and adjust to taste.
- Toss Pasta Salad with Dressing: Pour the dressing over the pasta mixture and toss gently. You will see everything come together beautifully, and the aroma will be inviting. Just be cautious not to mix too aggressively to keep the pasta from breaking apart.
- Chill Before Serving: Let your pasta salad chill in the fridge for about 10 minutes before serving. This allows the flavors to mingle and blend. You will find that a little patience here pays off with a more refreshing taste the longer it sits.
Notes
- Storage Tips: Store pasta salad in an airtight container in the fridge for 3-5 days. Do not freeze pasta salad.
- Expert Tips: Wet mushrooms before seasoning to help the seasoning stick without oil. Clean mushrooms by rinsing in water. If mushrooms end up bland after roasting, a good sprinkle of salt and your favorite herbs before cooking will enhance their flavor. When the pasta comes out too soft, immediately rinsing it with cold water helps firm it up and stop the cooking process. If the dressing feels too thick, a little water or extra vinegar can thin it out nicely for a better consistency.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve chilled as a side dish at barbecues, pair with grilled vegetables for a light meal, or top with vegan parmesan cheese for added flavor.
- Recipe Variations: Substitute farfalle pasta with penne or rotini. Add olives for a briny flavor contrast. Incorporate roasted bell peppers for extra sweetness.
- Ingredient Notes: If you do not have baby portobello mushrooms, you can substitute them with any mushrooms. For grape tomatoes, cherry tomatoes can be used. Fresh dill can be substituted with 1 tablespoon of fresh dill for each1/2 teaspoon of dried dill.
Nutrition
- Serving Size: 1 serving
- Calories: 162
- Sugar: 6g
- Sodium: 146mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg