Description
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!
Ingredients
- 1 ¼ cups fusilli pasta
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons minced fresh dill
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 (4 ounce) cans sliced mushrooms, drained
- 1 cup arugula
- ¾ cup shredded Gruyere cheese
- ½ cup diced red onion
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs 25 mins
Servings: 4