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Gruyere and Mushroom Pasta Salad


"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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2 h 25 m servings 399 cals
Original recipe yields 4 servings

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  1. 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.
  2. Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
  3. 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

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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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 contra...