Mushroom Arugula Pasta Salad Recipe • #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!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine American, Pasta


  • 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


  • 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.
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