Gruyere and Mushroom Pasta Salad
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
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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.
Source
Original recipe: View Original