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Fresh mushroom pasta salad

16th July 2015 by Gaëlle Branellec-Shachar Leave a Comment (1)

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This is the recipe for a fresh mushroom and whole wheat pasta salad. This vegetarian salad is great for summer dining.

The quantities in the recipe here are for 2 people. The salad is ready in 45 minutes or so.

Ingredients

  • Water
  • Salt
  • 1 ½ to 2 cups (150 g to 200 g) of dry whole wheat penne rigate pasta
  • 4 medium fresh button mushrooms (preferably organic), peeled and sliced
  • 1 orange or yellow bell pepper, seeds removed and sliced (I put half an orange and half a yellow bell pepper)
  • 2-3 spring onions, chopped
  • 1 small handful of fresh coriander leaves, roughly chopped
  • Pepper
  • 1 tablespoon of olive oil
  • Juice of half a freshly squeezed lemon

Preparation

Over high heat, bring a large pan of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Drain the pasta, transfer to a serving bowl, cover with a clean tea towel, and let it cool.

When cooled, add the mushroom, bell pepper, spring onion and coriander, and season with salt and pepper to taste.

In a small mixing bowl, whisk together the lemon juice and olive oil until smooth.

Add the oil mixture to the pasta salad, toss well, and serve!

Gaëlle Branellec-Shachar
Urban archaeology and healthy food lover. My blog, I try to eat healthy, is a flexitarian food blog with simple, healthy wholefood recipes for everyday life.

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Salad + Mezze bell pepper, mushroom, salad, vegetarian, whole wheat pasta

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Gaëlle Branellec-Shachar

Hi, I'm Gaëlle. After years of eating junk and processed foods, I made in September 2012 the life-changing decision to eat healthy and adopt a flexitarian wholefood diet. And I never looked back.

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