Gruyere and Mushroom Pasta Salad

Made  times
jkoltov 0

"I created this recipe as I was using up leftover ingredients, and it was a delicious surprise! The dressing gives it just the right amount of tanginess, while the Gruyere, mushrooms, arugula, and dill combine for a mouthwatering flavor!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 25 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.



Other stories that may interest you