Warm Mushroom and Arugula Pasta Salad
Looking for the perfect pasta salad? Warm Mushroom and Arugula Pasta Salad screams summer. It’s perfect for lunch, dinner, or any family gathering. Everyone will be asking for the recipe.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 6 1x
Ingredients
Units Scale
- 1 (12 ounce) package of penne
- 2 cups cherry tomatoes, quartered
- 2 cups mushrooms, sliced
- 2 1/2 cups arugula
- 1 cup vegetable broth
- 1/2 cup fat free cottage cheese
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 3 teaspoons honey
- 2 teaspoon cornstarch
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- 1 teaspoon garlic powder, dried
- 1 teaspoon onion powder
- 1 teaspoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Instructions
- Cook pasta according to package until al dente. When done, reserve 2/3 cup of pasta water. Drain, rinse in cold water, and place in a large bowl.
- In a saucepan over high heat, combine vegetable broth and cornstarch. Cook until sauce is clear and thickened. Remove from heat and cool.
- In a small bowl, combine thickened vegetable broth, vinegar, honey, mustard, oregano, basil, garlic powder, and salt. Slowly mix in pasta water.
- Over medium heat, add oil and mushrooms to saucepan and sauté for 3 to 4 minutes. Add onion powder and sauté for 1 to 2 minutes.
- In a large bowl, combine cooked pasta, tomatoes, warm mushrooms, arugula, and cheese. Slowly add dressing and adjust seasoning to taste.
- Enjoy!