This recipe was an unexpectedly fantastic result of my using up leftover items. The Gruyere, mushrooms, arugula, and dill mix for a delectable flavor, and the dressing adds the perfect amount of tanginess!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 461 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
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 contrast between the peppery arugula and the nutty gruyere, and the fresh dill adds yet another layer of interesting flavor. Liked it, would make again.