Gruyere and Mushroom Pasta Salad

Name: Gruyere and Mushroom Pasta Salad
Total time: 145
Yield: 4
Ingredients: 1 ¼ cups fusilli pasta; ¼ cup extra-virgin olive oil; ¼ cup red wine vinegar; 2 tablespoons minced fresh dill; 3 cloves garlic, minced; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 (4 ounce) cans sliced mushrooms, drained; 1 cup arugula; ¾ cup shredded Gruyere cheese; ½ cup diced red onion

Recipe by jkoltov from allrecipes.com

Lunch 2 Hr. 25 Mins.

Ingredients

4 servings

•

1 ¼ cups fusilli pasta
•

¼ cup extra-virgin olive oil
•

¼ 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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¼ teaspoon salt

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¼ teaspoon ground black pepper
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2 (4 ounce) cans sliced mushrooms, drained
•

1 cup arugula
•

¾ cup shredded Gruyere cheese
•

½ cup diced red onion

Instructions

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