Mushroom Pasta Salad Recipe

Whole meal pasta salad with champignons and bell pepper
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  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 6 servings
Ratings (4)

A homemade pasta salad recipe with lots of fresh vegetables, including mushrooms, snow peas, bell pepper and fresh parsley in a red wine and Dijon vinaigrette dressing. This is a low-fat, vegetarian and vegan pasta salad recipe, and, if you use a gluten-free Dijon mustard, this recipe is suitable for those with gluten sensitivities too.

Recipe courtesy of the Wheat Foods Council.

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What You'll Need

  • 8 ounces wagon wheels, rotini or other medium pasta shape
  • 2 tablespoons vegetable oil
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/4 cup fresh chopped parsley
  • 4 ounces fresh mushrooms, sliced
  • 1 cup snow peas, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • Salt and pepper to taste

How to Make It

  1. Prepare pasta according to package directions; drain. Rinse in cold water and drain thoroughly.
  2. In a large bowl, mix vegetable oil, lemon juice, vinegar, mustard, oregano, thyme, parsley, and mushrooms. Add snow peas, peppers, and pasta; mix thoroughly. Refrigerate for one hour and serve.
  3. Makes six servings of cold mushroom pasta salad with bell peppers and fresh parsley.
Nutritional Guidelines (per serving)
Calories 209
Total Fat 6 g
Saturated Fat 0 g
Unsaturated Fat 4 g
Cholesterol 0 mg
Sodium 156 mg
Carbohydrates 33 g
Dietary Fiber 3 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)