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Ingredients
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1 ¼ cups fusilli pasta
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¼ cup extra-virgin olive oil
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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
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1 cup arugula
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¾ cup shredded Gruyere cheese
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½ cup diced red onion
Directions
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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.
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Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
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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.
Nutrition Facts (per serving)
399 | Calories |
22g | Fat |
39g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 399 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 6g | 30% |
Cholesterol 22mg | 7% |
Sodium 461mg | 20% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 14g | 27% |
Vitamin C 5mg | 5% |
Calcium 241mg | 19% |
Iron 2mg | 12% |
Potassium 261mg | 6% |
* 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.