Gruyere and Mushroom Pasta Salad
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Ingredients2 h 25 m servings 399 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 399 calories; 21.8 g fat; 39 g carbohydrates; 13.5 g protein; 22 mg cholesterol; 461 mg sodium. Full nutrition
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