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    Accueil » Recipes » Main course

    Mushroom pasta salad

    Publié le : Jun 30, 2021 · Modifié le : Nov 13, 2023 par Marie · Leave a Comment

    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    😋 A simple, quick and delicious recipe

    A delicious salad that's as healthy as it is nutritious: pasta coated with a homemade basil pesto and served with hand-breaded goat's cheese, mushrooms and cherry tomatoes. Add crushed pistachios for crunch and Espelette pepper for spiciness: it's pure delight!

    You can take it to a picnic, store it in tupperware for a quick lunch at the office, or even make it for a barbecue.

    If you have leftover pasta, now you know what to do with it!

    Pasta salad in a soup plate with a bowl of pesto and a few cherry tomatoes

    💙 Why you'll love this recipe

    • It's ready in no time, and can be enjoyed hot or cold !
    • It is ideal for any occasion : quick lunch, brunch, barbecue, etc...
    • It can be stored for several days (batch cooking).

    ✅ A recipe suitable for gluten intolerant/allergic people

    If you're allergic or intolerant to gluten, you can make this recipe: buy gluten-free pasta and remove the flour in the goat breading (or use gluten-free).

    Be careful with salt, pepper, Parmesan and Espelette chili , which may contain gluten: look carefully at the labels.

    Pasta salad in a soup plate with a bowl of pesto and a few cherry tomatoes

    🥚 Which eggs to choose?

    Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.

    🌱 Too much pesto? Use it in other recipes!

    • Pizza with pesto, mushrooms and goat's cheese
    • Real vegetarian cheese and vegetable lasagne
    • Focaccia sandwich with burrata, pesto and vegetables
    • Polenta, roasted cauliflower with pesto, avocado and pomegranate
    • Cheesy Pesto pinwheel

    💡Frequently Asked Questions

    Which pasta to choose for this salad?

    Orecchiette, torsade or fusili: take whatever you like, except long pasta, which is more complicated to eat in a salad and goes better with dishes in sauce.

    Can it be eaten cold?

    Of course! As you drain your pasta, run it under cool water to help it cool faster.

    How do you heat it?

    Put the breaded goats' cheeses in the oven for a few minutes (they'll soften in the microwave) and reheat the rest of the salad in the microwave.

    How to store this salad?

    Store in an airtight tin in the fridge. This means it can be kept for 2 or 3 days, but I advise you to make the goats' cheeses at the last minute, as they might otherwise go soft.

    When to eat button mushrooms and cherry tomatoes?

    Button mushrooms: year-round.
    Cherry tomatoes: June to October inclusive.

    If you make this mushroom pasta salad, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Salade de pâtes dans une assiette creuse avec un bol de Pesto et quelques tomates cerises
    Pas encore de vote

    Mushroom pasta salad

    A delicious pasta salad: coated with homemade pesto and served with breaded goat's cheese and vegetables, it's a real treat!
    Servings 1 serving
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins

    Ingredients

    For the salad

    • 2.47 oz fresh pasta
    • 1.76 oz mushrooms
    • Some shelled and natural pistachios
    • 7.05 oz cherry tomatoes
    • 1 pinch Espelette pepper
    • 1 pinch salt
    • 1 pinch black pepper

    For the breaded goat cheese

    • 3 oz hard goat cheese
    • 1 egg
    • 4 tablespoons flour
    • 4 tablespoons breadcrumbs

    For the homemade basil pesto

    • 1.83 oz basil
    • 1.23 oz pine nuts
    • 1.87 oz Parmesan cheese
    • 10 tablespoons olive oil
    • 1 large garlic clove
    • 1 pinch salt

    Instructions

    • Cut slices of goat's cheese and toss in flour, beaten egg and breadcrumbs.
    • Dip them a second time in the beaten egg and breadcrumbs (goat's cheese is sensitive to cooking, otherwise it may run). Place in a hot frying pan over medium-high heat with a drizzle of olive oil and brown, then set aside.
    • Cook the pasta in a pot of boiling water for the required time.
    • Prepare the pesto by blending the basil leaves, 20 g of the pine nuts, Parmesan, garlic, olive oil and salt in a blender. Assess the texture: if you prefer your pesto runny, leave it as is. If you prefer it thicker, add more pine nuts and blend again.
    • Chop the mushrooms and cherry tomatoes, then crush the pistachios.
    • Place on plates, drizzle with balsamic cream, season with salt and pepper, and enjoy!
    Author: Marie Compain
    Course: Main course, Salad
    Cuisine: French
    Keyword: easy, Healthy, super quick
    Régime: Vegetarian

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

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