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Mushroom Arugula Pasta Salad Recipe • theVintageMixer.com #pastasalad #mushrooms #eatseasonal #cleaneating

Mushroom Arugula Pasta Salad Recipe

A seasonal take on pasta salad with roasted mushrooms, arugula and pesto filled tortellini. This one is perfect to bring along to summer barbecues and parties!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Pasta

Ingredients
  

  • 12 ounces fresh assorted mushrooms, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1 tablespoon fresh thyme, chopped
  • 16 ounces pesto filled tortellini (or other filled pasta)
  • 5 ounces arugula
  • 1/3 cup shredded parmesan

for the lemon vinaigrette dressing

  • 1 tablespoon dijon mustard
  • zest and juice of 1 lemon
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground pepper

Instructions
 

  • Preheat oven to 400 degrees. Toss mushrooms in olive oil, 1/2 teaspoon salt and fresh thyme. Spread out onto a baking sheet in a single layer and roast for 15 minutes.
  • While mushrooms are roasting, bring a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to package directions (should be about 15 minutes).
  • Whisk together all of the ingredients for the lemon vinaigrette.
  • Once mushrooms are done remove from oven and set aside in a separate bowl to cool.
  • Drain pasta and toss with a little oil and a few ice cubes to quickly cool (or you can place it in the fridge to cool).
  • Once pasta is cool, toss with roasted mushrooms, arugula, lemon vinaigrette and parmesan. Top with additional shredded parmesan and serve.