Ingredients with Measurements:
- 1 pound of pasta
- 1 cup of flower mushrooms, sliced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, diced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh basil, chopped
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Cutting board and knife
Step-by-step instructions:
1. Cook pasta according to package instructions until al dente.
2. Drain pasta in a colander and rinse with cold water to stop the cooking process.
3. In a large mixing bowl, combine the sliced flower mushrooms, halved cherry tomatoes, diced red onion, chopped parsley, and chopped basil.
4. Add the cooked pasta to the mixing bowl and toss to combine.
5. In a small bowl, whisk together the olive oil and balsamic vinegar.
6. Pour the dressing over the pasta salad and toss to coat.
7. Season with salt and pepper to taste.
8. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 48g
- Protein: 9g
Substitutions for ingredients:
- Any type of mushroom can be used in place of flower mushrooms.
- Grape tomatoes can be used in place of cherry tomatoes.
- Red onion can be substituted with shallots or green onions.
- Any type of pasta can be used in this recipe.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add crumbled feta or goat cheese for a tangy flavor.
- Use a different type of vinegar, such as red wine or apple cider vinegar, for a different flavor profile.
Tips and tricks:
- Rinse the pasta with cold water after cooking to prevent it from sticking together.
- Make the salad ahead of time and store in the refrigerator until ready to serve.
- Add the dressing right before serving to prevent the salad from becoming soggy.
Storage instructions:
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This pasta salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the pasta salad in a large bowl or on a platter.
- Garnish with additional fresh herbs.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Garlic bread
- Green salad
Troubleshooting advice:
- If the pasta salad is too dry, add more olive oil or balsamic vinegar to the dressing.
Food safety advice:
- Store leftover pasta salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Pasta salad is believed to have originated in the United States in the early 1900s.
Flavor profiles:
- This pasta salad has a fresh and tangy flavor from the balsamic vinegar and fresh herbs.
Serving suggestions:
- Serve as a main dish or as a side dish at a barbecue or potluck.
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