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!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 399 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup diced red onion
• ¾ cup shredded Gruyere cheese
• ¼ cup extra-virgin olive oil
• 2 (4 ounce) cans sliced mushrooms, drained
• 2 tablespoons minced fresh dill
• 1 cup arugula
• 1 ¼ cups fusilli pasta

Recipe Instructions

Step 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.

Step 2

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

Step 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.