Mushroom Pasta Salad Recipe

Whole meal pasta salad with champignons and bell pepper
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  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 6 servings
Ratings

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 courtesy of the Wheat Foods Council.

Like pasta salads? Check out these meat-free pasta salad recipes:

What You'll Need

  • 8 ounces wagon wheels, rotini or other medium pasta shape
  • 2 tablespoons vegetable oil
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon oregano
  • 1 teaspoon 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

How to Make It

  1. Prepare pasta according to package directions; drain. Rinse in cold water and drain thoroughly.
  2. 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.
  3. Makes six servings of cold mushroom pasta salad with bell peppers and fresh parsley.