Savory roasted mushrooms highlight this roast Mushroom Pasta Salad. Dressed in a creamy, Dijon maple dressing, this mushroom pasta salad recipe is ready in 30 minutes.
In Arizona, the weather is warming up quickly, and a cold vegan pasta salad is perfect for this time of year. Since I love mushrooms, I highlighted them in this Roasted Mushroom Pasta Salad recipe. Then, I added a few simple ingredients and dressed the pasta salad in a creamy maple Dijon dressing. I love this pasta salad.
Jump:
Although roasted mushrooms are often associated with a warm dish, this mushroom pasta salad is best served cold. While the veggies are roasting and the pasta is cooking, whip up the dressing for a quick and easy weeknight meal.
Mushroom Pasta Salad Ingredients
- Baby Portobello Mushrooms: Portobello mushrooms have a wonderful earthy flavor that is often described as meaty. They taste similar to cremini or button mushrooms but have a richer and more intense umami flavor.
- Grape tomatoes: I love grape tomatoes because they are bite-sized and come in beautiful colors.
- Red Onion: When red onions are roasted, they caramelize and taste sweet and savory.
- Garlic: I like to use fresh garlic for the best flavor.
- Italian Spices: An aromatic blend of oregano, basil, thyme, rosemary and marjoram brings Italian flavor to many dishes.
- Butterfly Pasta: Also called bow-tie pasta, I opted for whole-grain farfalle pasta.
- Cashew Mayo: Vegan cashew mayo is easy to make and works perfectly for a dressing base.
- Maple Syrup: Maple syrup adds a little sweetness to the dressing without adding refined sugar.
- Dijon Mustard: Dijon mustard is tangy, subtle and smooth in taste.
- White Balsamic Vinegar: The two flavors are very similar, although the darker balsamic tends to be slightly sweeter and a little more syrupy. White ones have a cleaner aftertaste.
- Deal: Because of its strong flavor, dill has long been used to enhance the natural flavor of vegetables, dressings, and other herbs and spices.
- White Beans:(Optional) I added white beans to the pasta salad for extra protein, but that’s optional.
Substitute mushroom pasta salad ingredients
- Choose any mushroom of your choice.
- Cherry tomatoes are similar in size and flavor to grape tomatoes.
- Shallots are similar to red onions in recipes.
- Garlic Mince: Use half a teaspoon of minced garlic in place of each clove. Garlic Flakes: Also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove. Garlic Cloves: Use ¼ teaspoon of garlic cloves in place of each clove.
- Try making Italian seasoning at home or choose your own seasoning blend.
- Any pasta works well for this mushroom pasta salad recipe.
- Agave or date syrup is an excellent alternative to maple syrup.
- Stone-ground mustard substitutes for maple syrup in this vegan cold pasta salad.
- If you need a different vinegar instead of white vinegar, use apple cider or malt vinegar. You can also swap in lemon or lime juice depending on your recipe.
- If you don’t have fresh dill, basil or parsley tastes great.
- It’s easy to substitute fresh dill for dried dill (or vice versa). Just stick to these proportions, and you’ll get great results: Use one tablespoon of fresh dill weed for every teaspoon of dried dill. Use one teaspoon of dried dill for every tablespoon of fresh dill.
How to Make Roasted Mushroom Pasta Salad
Transfer the vegetables, minced garlic and Italian seasoning to a bowl and toss to coat.
Preheat the oven to 400 degrees and prepare a baking sheet with a silicone baking mat or parchment paper.
Roast for 20 minutes. Meanwhile, cook pasta as directed and whisk together maple syrup, cashew mayo, white balsamic vinegar, Dijon mustard, and dill and set aside.
Drain the pasta and run under cold water to cool it quickly.
Remove the baking sheet from the oven and allow the vegetables to cool. Once cooled, transfer the pasta and roasted vegetables to a bowl.
Next, pour the dressing into the bowl and fold in the cold vegan pasta salad.
Then cover the mushroom salad until ready to serve. Give it one more toss before plating. and garnish with parsley.
Recipe FAQs
As more consumers focus on choosing foods that fuel their bodies, support immunity and health, and taste great, superfoods are taking center stage. We are happy to note that Mushrooms are on the list of superfoods that you should include in your daily diet.
Cooking mushrooms destroys any toxins and carcinogens. Many mushroom nutrients are more accessible after cooking, including some powerful antioxidants—carotenoids and ferulic acid. Raw mushrooms should not be eaten.
Mushrooms are a rich, low-calorie source of fiber, protein and antioxidants. They may also reduce the risk of developing serious health conditions such as Alzheimer’s, heart disease, cancer and diabetes. They are also great sources of selenium.
advice
- Place the mushrooms in a strainer or colander in your sink and rinse with water. You can pick them up and rub off any stubborn bits with your hands. Seasoning can be applied without using oil if the mushrooms are wet.
- Most of the time, pre-harvested mushrooms in the store will say that they have already been washed, but if you see some dirt, you may want to clean them again.
- Usually, the pasta salad will stay in the fridge 3-5 days. This assumes you store it in an airtight container and keep it cool.
- I do not recommend freezing pasta salad.
- Add more vegetables or choose different vegetables of your choice.
- For extra flavor, sprinkle with vegan Parmesan cheese.
If you’re looking for a quick and easy weeknight meal, try this Roasted Mushroom Salad recipe.
Suggested Vegan Recipes
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📖 Recipe
Mushroom Pasta Salad
Savory roasted mushrooms highlight this roast Mushroom Pasta Salad. Dressed in a creamy Dijon maple dressing, this mushroom pasta salad recipe is ready in 30 minutes.
instructions
Preheat oven to 400 degrees.
Prepare a baking sheet with a silicone baking mat or parchment paper.
Transfer the minced garlic, vegetables, and Italian seasoning to a bowl and coat the bowl.
Place vegetables on baking sheet in single layer.
Roast for 25 minutes.
Meanwhile, cook pasta according to package directions.
In a separate bowl, whisk together the cashew mayo, maple syrup, vinegar, Dijon mustard, and dill. Set aside.
Rinse pasta in cold water to cool quickly.
Allow the roasted vegetables to cool before adding the pasta.
Transfer the cooled pasta and roasted vegetables to a bowl.
Add white beans if using (optional)
Fold in the dressing.
Cover and refrigerate until ready to serve.
Garnish with parsley.
Comment
- Place the mushrooms in a strainer or colander in your sink and rinse with water. You can pick them up and rub off any stubborn bits with your hands. Seasoning can be applied without using oil if the mushrooms are wet.
- Most of the time, pre-harvested mushrooms in the store will say that they have already been washed, but if you see some dirt, you may want to clean them again.
- Typically, pasta salad lasts 3-5 days in the refrigerator. This assumes you store it in an airtight container and keep it cool.
- I do not recommend freezing pasta salad.
- Add more vegetables or choose different vegetables of your choice.
- For extra flavor, sprinkle with vegan Parmesan cheese.
nutrition
Worship: 6gCalories: 162kcalSugars: 10gProtein: 2gFat: 2gPolyunsaturated Fats: 2gTrans fats: 0.003gSodium: 146mgPotassium: 412mgFiber: 2gSugar: 6gVitamin A: 524IUVitamin C: 9mgCalcium: 22mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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