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Truffle Mushroom Pasta Salad
This Truffle Mushroom Pasta Salad is creamy, savory, and downright irresistible. With tender mushrooms, a touch of truffle, and perfectly cooked pasta, it’s an easy side or main that feels gourmet without the fuss, great for gatherings, meal prep, or a cozy weeknight dinner.
Servings: 6 servings
Calories: 399kcal
Equipment
Ingredients
For the pasta salad
- 12 oz short pasta cavatappi, rotini, or farfalle
- 1.5 tbsp olive oil divided
- 10 oz cremini or baby bella mushrooms sliced
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves
- Kosher salt & freshly cracked black pepper
- 2 cups baby arugula
- ½ cup shaved Parmesan cheese
- 1/2 cup pomegranate arils
For the creamy truffle Dijon dressing
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp truffle oil
- 1 tbsp balsamic vinegar
- 1 garlic clove minced
- 1 tbsp lemon juice
- Salt
- Pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and spread the pasta out on a baking sheet, toss with a 1 tbsp of olive oil to prevent sticking, and set aside to cool.12 oz short pasta, 1.5 tbsp olive oil
- While the pasta is cooking, melt the butter and 1/2 tbsp of olive oil in a skillet over medium heat. Add the mushrooms, season with salt and pepper, and cook 8-12 minutes, stirring occasionally, until golden and lightly crisped on the edges. Stir in the garlic and thyme; cook 1 minute more.10 oz cremini or baby bella mushrooms, 2 cloves garlic, 1 tsp fresh thyme leaves, 2 tbsp unsalted butter
- In a bowl, whisk together dijon mustard, olive oil, truffle oil, balsamic vinegar, minced garlic, lemon juice, salt, and pepper until creamy and smooth. Taste and adjust truffle or Dijon levels to your liking.1 tsp Dijon mustard, 2 tbsp olive oil, 1 tbsp truffle oil, 1 tbsp balsamic vinegar, 1 garlic clove, 1 tbsp lemon juice, Salt, Pepper
- In a large mixing bowl, combine the cooled pasta, mushrooms, arugula, Parmesan, nuts, and pomegranate arils. Pour dressing over top and toss gently until evenly coated.2 cups baby arugula, 1/2 cup pomegranate arils, ½ cup shaved Parmesan cheese
- Garnish with extra Parmesan, more fresh thyme, and a light drizzle of truffle oil. Serve cool or at room temperature.
Notes
- Pomegranate arils give a jeweled look and sweet pop that complements the earthy truffle — like edible holiday décor!
- I like to cover the pan right after putting the mushrooms in to get them to release their juices and then uncover to finish cooking.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 153mg | Potassium: 419mg | Fiber: 3g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 1mg
