Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I created this recipe as I was using up leftover ingredients, and it was a delicious surprise! The dressing gives it just the right amount of tanginess, while the Gruyere, mushrooms, arugula, and dill combine for a mouthwatering flavor!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.

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  • Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.

  • Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

Nutrition Facts

399 calories; protein 13.5g; carbohydrates 39g; fat 21.8g; cholesterol 22.3mg; sodium 460.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/17/2018
2.17.18 I had no fusili pasta on hand, so I used fiori. We don’t like canned mushrooms, so I substituted some sauteed sliced baby bellas, otherwise, followed the recipe. There’s a nice contrast between the peppery arugula and the nutty gruyere, and the fresh dill adds yet another layer of interesting flavor. Liked it, would make again. Read More
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