The Salad Bowl: Marinated Mushroom Pasta Salad

Not long ago I woke up on a Wednesday morning and had no idea what I’d be bringing for my lunch that day. I picked a few ingredients from my pantry and voila, this pasta salad was born! I enjoyed my lunch and made another batch of this salad for the weekend.

This “recipe” is not so much specific quantities, but rather the ingredients, so tailor the seasonings to your tastes and pantry supplies. Feel free to add chopped onions or tomatoes. Make sure to add plenty of olive oil.

This is perfect for a summer picnic. To make this gluten-free, be sure to use brown rice pasta.

Print This Recipe

Cooked corkscrew pasta
Jar of marinated Portobello mushrooms and red peppers
Can of Chickpeas, drained and rinsed
Garlic and herb goat cheese, crumbled (feta cheese would be another good  option)
Olive oil
Splash or two of balsamic vinegar
Italian seasoning
Sea Salt and Freshly Ground Pepper to taste

Add all of the ingredients to a bowl and toss to combine. Cool for an hour or two to allow the flavors to meld. Taste and adjust seasonings as needed.


One response

  1. Mmm this looks like a lovely lunch recipe. Must make it sometime soon. I recently made pasta for lunch and added avocado cream sauce to the hot pasta. This is just basically ripe avocado mashed till creamy with a squeeze of lemon juice, salt and pepper and a bit of crushed garlic. Delish!! I would recommend it to anyone looking for a simple, healthy sauce for pasta. Serve with a liberal sprinkle of grated parmesan. I’m guessing it would be also good as a sauce to dress cold pasta salad. 🙂

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