Warm Mushroom Pasta Salad

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Warm Mushroom Pasta Salad

 

 

250 g (9 oz) dried GF shell pasta

6 teaspoons olive oil

400 g (14 oz) button mushrooms, thinly sliced

3 green onions, thinly sliced

2 garlic cloves, crushed

2 celery stalks, trimmed, finely chopped

1 small red capsicum (bell pepper), finely chopped

8 teaspoons lemon juice

4 teaspoons wholegrain mustard

8 teaspoons chopped fresh flat-leaf parsley leaves

salt and pepper, to taste

 

 

1. Cook pasta in a large saucepan of boiling, salted water, following

packet directions, until tender. Drain. Return to pan.

 

2. Meanwhile, heat 2 teaspoons oil in a frying pan over medium-high

heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until just

tender.

 

3. Add onion, garlic, celery and capsicum (bell pepper). Cook,

stirring, for 2 minutes or until heated through.

 

4. Add mushroom mixture to pasta.

 

5. Whisk together remaining oil, lemon juice and mustard in a jug. Add

to pasta mixture with parsley. Toss to combine. Serve.

 

 

Serves 4.