Even though I was born in the U.S. I wasn’t raised on a traditional American diet. As a result, I’m not fond of many popular foods. Velveeta, although not really a food, comes to mind. As does Miracle Whip.
A few salads I also find unpalatable. Like the over-mayonnaised macaroni salad, salads with poppyseed dressing, and any salad with jello.
Pasta salads should be lovely, flavorful, not drowning in any kind of dressing, and definitely not sugary.
One day this pasta recipe caught my attention. If you’ve never discovered the blog The Vintage Mixer, you need to hop over there. Becky is a beautiful young woman, cook, traveler, adventurer, living in Utah.
She has even written a cookbook.
Her pasta salad contains roasted mushrooms, a definite improvement over raw mushrooms! The pasta in this salad if pesto-filled tortellini, and who doesn’t love tortellini?!! Also included are fresh arugula leaves, plus a simple lemon dressing. Simple but brilliant.
Because it is wintertime, I served this salad warm, with the warm tortellini and roasted mushrooms, and the arugula slightly wilted from the dressing.
Mushroom Arugula Pasta Salad
12 ounces fresh assorted mushrooms, sliced
1 tablespoon olive oil
1/2 teaspoon sea salt
1 tablespoon fresh thyme, chopped
16 ounces pesto-filled tortellini
5 ounces arugula
1/3 cup grated Parmesan
1 tablespoon Dijon mustard
Zest and juice of 1 lemon
1/4 cup olive oil
1/2 teaspoon sea salt
1/8 teaspoon freshly ground pepper
Preheat oven to 400 degrees. Toss mushrooms in olive oil, 1/2 teaspoon salt and fresh thyme. Spread out onto a baking sheet in a single layer and roast for 15 minutes.
While mushrooms are roasting, bring a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to package directions.
Whisk together all of the ingredients for the lemon dressing and set aside.
Once mushrooms are done remove from oven and set aside.
Drain tortellini and toss with a little oil.
Once tortellini has cooled slightly, toss with the arugula and lemon dressing.
Let the arugula warm and “wilt” for a few minutes, then stir in the mushrooms and Parmesan gently.
Top with shaved Parmesan and serve.
As you can tell, I also sprinkled on some pomegranate seeds and microgreens over the salad for the sake of festivity!
note: After visiting 4 stores, I had to finally settle on cheese tortellini. Maybe I have to go to Utah for Becky’s pesto-filled tortellini!