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Gruyere and Mushroom Pasta Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 25 m
jkoltov

jkoltov

I created this recipe as I was using up leftover ingredients, and it was a delicious surprise! The dressing gives it just the right amount of tanginess, while the Gruyere, mushrooms, arugula, and dill combine for a mouthwatering flavor!

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Nutrition

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  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
  3. 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.
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