Tri-Color Pasta and Portabella Salad
Meaty mushrooms bring satisfying flavor to the pasta salad – a light, quick and
- 1 (13 ounce box) thin spaghetti*
- 6 ounces portabella mushrooms, roughly chopped
- 1 large red pepper, thinly sliced
- 1 large yellow pepper, thinly sliced
- 1 large orange pepper, thinly sliced
- 1 small white onion, diced
- Olive oil
- Salt and pepper to taste
- 1/2 cup Pecorino Romano grated cheese
- Roughly two handsful of fresh arugula
- 4 ounces white wine vinegar
- 1 ounce olive oil
- 1 chopped garlic clove
- 1/2 teaspoon dried mustard powder
- 1/8 teaspoon cayenne pepper
- Dash of dried oregano
* I recommend whole wheat for additional health benefits
- Prepare/boil pasta and drain. Set aside. To prevent the pasta from sticking, drizzle a bit of olive oil over spaghetti, and toss.
- Whisk together all of the ingredients for the dressing, and set aside.
- Pour a tablespoon of olive oil into a sauté pan. Once heated, add all of the peppers, half of the diced onion, and all of the mushrooms. Continue to toss in pan until the onions are just softened. Make sure not to overcook as you want the peppers to still be a bit crunchy.
- Season with salt and pepper.
- Once the vegetables are ready, combine both the pasta and the vegetables in a serving bowl.
- Toss in the arugula and the other half of the onion. I like a bit of crunch in my pasta salads, which is why I only cook half of the onion and add the other half in raw.
- Finally, drizzle dressing over the salad and toss to combine, making sure to scoop to the bottom to pick up any mushrooms that may have fallen! You wouldn’t want to miss out.
Servings: 6-8 | Serving Size: 1 cup
Nutrition Facts: Calories: 290; Total Fat: 6g; Saturated Fat: 2.5g; Cholesterol:
10mg; Sodium: 260mg; Protein: 14g; Total Carbohydrate: 50g; Dietary Fiber: 9g
Recipe and photo used with permission from: The Mushroom Council and wearenotmartha.com
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