Marinated Mushroom Pasta Salad With Green Olives
User Reviews
5
Marinated Mushroom Pasta Salad With Green Olives
Description
The core of this salad is mushrooms, cooked briefly by boiling then marinated in olive oil, red wine vinegar, garlic, dill, and salt for at least two hours to absorb vibrant flavors. The salad incorporates cooked penne pasta combined with finely diced red bell peppers, chopped sun-dried tomatoes packed in olive oil, halved pitted green olives, and chopped cilantro or parsley.
The dressing is a simple vinaigrette made by whisking extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and black pepper. This dressing ties the components together, enhancing the savory and tangy notes from the marinated mushrooms and olives while balancing the richness of the sun-dried tomatoes.
This salad serves well as a cold dish for picnics, potlucks, or as a side to grilled or roasted meats and can be made in advance to allow flavors to meld. Using pitted olives prevents bitterness, and different olive varieties can be substituted according to preference.
Ingredients
For the mushrooms
- 16 oz portobello mushroom cut into ¼ inches slices, or button mushroom
- 4 tablespoon extra-virgin olive oil
- 4 teaspoon red wine vinegar or Balsamic vinegar
- 6 cloves garlic pushed through a garlic press
- 6 tablespoon dill finely chopped
- ¼ teaspoon salt
For the salad
- 12 oz penne pasta or any other pasta that you have
- ½ c red bell pepper finely diced, Note 2
- 1 c sun-dried tomatoes drained and chopped, packed in olive oil
- 1 ½ c green olives halved, Note 1
- ½ c cilantro chopped (you can use fresh parsley)
For the vinaigrette
- ¼ c extra virgin olive oil
- 4 teaspoon red wine vinegar or Balsamic vinegar
- 2 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
To make marinated mushrooms
- Bring a medium pot of water to a boil, add mushrooms and cook on a medium low heat for 5 minutes.
- Meanwhile, in a large bowl whisk together olive oil, vinegar, garlic, dill and salt. Drain mushrooms and add them to a bowl with marinade. Set aside for at least 2 hours or overnight.
To make a dressing
- In a medium bowl whisk together olive oil, vinegar, mustard, salt and pepper. Give it a taste and adjust the seasoning to your liking.
Cook pasta
- Bring a large pot of lightly salted water to boil, add Penne pasta and cook for 10 to 13 minutes or until well done.
Assemble the mushroom salad
- Drain pasta and add it to a bowl with marinated mushrooms along with red peppers, sun-dried tomatoes, olives and cilantro.
- Pour the dressing over the salad and mix to combine. Enjoy!
Notes
- Any type of pitted olives can be used, such as pepper-stuffed green olives, Kalamata, or Castelvetrano, according to availability.
- Orange or yellow bell peppers can substitute red bell pepper without altering the salad’s balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 33.9g | 11% |
| Protein | 8.3g | 17% |
| Fat | 20.6g | 32% |
| Saturated Fat | 1.9g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 1006mg | 42% |
| Potassium | 634mg | 13% |
| Fiber | 1.5g | 6% |
| Sugar | 3g | 6% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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