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Mushroom Pasta Salad Recipe

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Mushroom Pasta Salad Recipe
A homemade pasta salad recipe with lots of fresh vegetables, including mushrooms, snow peas, bell pepper and fresh parsley in a red wine and Dijon vinaigrette dressing. This is a low-fat, vegetarian and vegan pasta salad recipe, and, if you use a gluten-free Dijon mustard, this recipe is suitable for those with gluten sensitivities too.

Recipe and photo courtesy of the Wheat Foods Council.

Ingredients:

  • 8 ounces wagon wheels, rotini or other medium pasta shape
  • 2 Tbsp vegetable oil
  • 3 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 2 Tbsp Dijon mustard
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/4 cup fresh chopped parsley
  • 4 ounces fresh mushrooms, sliced
  • 1 cup snow peas, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • salt and pepper to taste

Preparation:

Prepare pasta according to package directions; drain. Rinse in cold water and drain thoroughly.

In a large bowl, mix vegetable oil, lemon juice, vinegar, mustard, oregano, thyme, parsley, and mushrooms. Add snow peas, peppers and pasta; mix thoroughly. Refrigerate for one hour and serve.

Makes six servings of cold mushroom pasta salad with bell peppers and fresh parsley.

Like pasta salads? Here's more meat-free pasta salad recipes to try:

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