Gruyere and Mushroom Pasta Salad
Description
Toss Gruyere cheese, canned mushrooms, arugula, and fusilli pasta together for a quick weeknight dinner or potluck addition.
Ingredients
•
1 1/4 cups fusilli pasta
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1/4 cup extra-virgin olive oil
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1/4 cup red wine vinegar
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2 tablespoons minced fresh dill
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3 cloves garlic, minced
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2 (4 ounce) cans sliced mushrooms, drained
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1 cup arugula
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3/4 cup shredded Gruyere cheese
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1/2 cup diced red onion
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.