If you’re craving a fresh, vibrant, and utterly satisfying dish, this Simple Mushroom Spinach Pasta Salad Recipe is going to become your new go-to. Picture perfectly al dente farfalle tossed with sautéed mushrooms, tender baby spinach, and a tangy lemony dressing, all enhanced by the rich nuttiness of pine nuts and a subtle smoky paprika kick. It’s a burst of flavor and texture in every bite, making it a perfect quick lunch, a light dinner, or an impressive potluck contribution. Trust me, once you try this Simple Mushroom Spinach Pasta Salad Recipe, you’ll be hooked!
Ingredients You’ll Need
These ingredients come together so effortlessly, each one bringing something special to your salad bowl. From the chewy farfalle pasta’s delightful texture to the fresh pop of spinach and the earthiness of mushrooms, every item here plays a crucial role in creating that perfect balance of flavors and colors.
- 12 oz Farfalle: I always opt for Barilla because it cooks to the ideal al dente texture, providing a fantastic bite for this salad.
- Water and 1 tsp salt: Essential for boiling your pasta perfectly seasoned from the start.
- 8 oz mushrooms, sliced: These add a lovely umami depth and meaty texture when sautéed just right.
- 1 tsp red pepper flakes: A subtle hint of spice that wakes up the palate without overpowering the other flavors.
- 3 tbsp olive oil: I recommend a quality extra virgin olive oil like Filippio Berio to carry all those beautiful flavors together.
- 8 garlic cloves, smashed and minced: Garlic brings warmth and aromatic richness that infuses the entire dish.
- 2 tbsp pine nuts: Toast these lightly to add a delightful nutty crunch that complements the softness of the pasta and spinach.
- 1.5 tsp paprika: Adds a subtle smokiness and vibrant color that makes this salad pop.
- 1 tbsp oregano: Fresh or dried, oregano brings an herby brightness that balances the earthiness of mushrooms perfectly.
- 1 cup edamame: These vibrant green beans add protein and a fresh burst of sweetness.
- 1/2 cup parsley: Chopped parsley acts as a fresh, clean herbaceous note to lighten the dish.
- 6 oz baby spinach: Soft, fresh spinach adds a luscious leafy texture and deep green color.
- 1 tbsp vegan butter: I use Miyoko’s Creamery because it delivers a creamy, buttery richness that makes this salad feel indulgent without dairy.
- 2 tbsp lemon juice: The acidity here brightens and lifts all the flavors beautifully.
- 1 tsp black pepper: Freshly cracked pepper adds a touch of boldness and heat.
- 2 tbsp vegan parmesan: A sprinkle of this cheesy vegan alternative adds a finishing savory note everyone will love.
How to Make Simple Mushroom Spinach Pasta Salad Recipe
Step 1: Cook the Pasta
Begin with boiling your farfalle in salted water until it reaches that perfect al dente stage. This usually takes around 11 minutes but taste test to be sure—nobody wants mushy pasta! Drain it, reserve a little pasta water, and set it aside to cool slightly. This will be your base, sturdy enough to hold all the fabulous flavors coming next.
Step 2: Sauté the Mushrooms and Garlic
Heat olive oil in a large skillet over medium heat. Toss in your sliced mushrooms and red pepper flakes, allowing the mushrooms to brown and release their moisture up to a delicious golden finish. Add the smashed garlic and cook until fragrant but not burnt—this step fills your kitchen with the most inviting aroma. The mushrooms develop a rich, complex flavor base that’s key to this Simple Mushroom Spinach Pasta Salad Recipe.
Step 3: Toast the Pine Nuts and Combine Herbs and Spices
In a smaller pan, toast the pine nuts lightly until golden and fragrant—watch carefully so they don’t burn. Once toasted, add the paprika and oregano to the mushroom mixture, stirring well to let all those beautiful spices bloom and infuse. This layering of flavors makes the salad taste like it’s been simmering slowly, even though it’s ready in minutes.
Step 4: Toss with Edamame, Spinach, and Parsley
Fold in the vibrant edamame, baby spinach, and chopped parsley into your mushroom mixture. The residual heat will gently wilt the spinach while maintaining its bright color and fresh crispness—a critical texture balance in the Simple Mushroom Spinach Pasta Salad Recipe that keeps every forkful lively and satisfying.
Step 5: Finish with Vegan Butter, Lemon Juice, and Vegan Parmesan
Turn off the heat and stir in the vegan butter until melted, then drizzle the lemon juice and sprinkle the black pepper and vegan parmesan over everything. Toss the whole mix with your cooled farfalle, adding a few tablespoons of the reserved pasta water if needed for a silky, luscious coating that merges all the flavors in perfect harmony.
How to Serve Simple Mushroom Spinach Pasta Salad Recipe
Garnishes
Elevate this already stunning pasta salad with a handful of extra pine nuts or a vibrant sprinkle of fresh herbs like basil or extra parsley. A few lemon zest curls also add a pretty, zesty finish that immediately draws the eye and tantalizes your taste buds.
Side Dishes
This pasta salad shines as a stand-alone meal but pairs beautifully alongside rustic garlic bread, grilled vegetables, or a crisp green salad for a more rounded, wholesome feast. It’s versatile enough to accompany both plant-based and traditional proteins seamlessly.
Creative Ways to Present
Serve this salad in colorful bowls or mason jars for picnics and potlucks. You could also layer it with fresh tomato slices and avocado for a gorgeous deconstructed twist that adds even more texture and color. The Simple Mushroom Spinach Pasta Salad Recipe’s bright palette makes it perfect for festive occasions or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen over time, but be sure to stir well before serving as the salad may thicken a bit.
Freezing
While the salad tastes best fresh, you can freeze the cooked mushrooms and edamame mixture separately for up to a month. Thaw and toss with freshly cooked pasta and spinach when ready to serve for best texture and flavor.
Reheating
If you prefer this salad warm, gently reheat the mushroom-spinach mixture in a skillet, then add the pasta and toss together to combine. Be careful not to overheat the spinach to keep it from turning mushy.
FAQs
Can I use different pasta shapes for the Simple Mushroom Spinach Pasta Salad Recipe?
Absolutely! While farfalle works beautifully, penne, rotini, or shell pasta also hold the dressing and mix-ins well without losing their texture.
Is this salad suitable for meal prep?
Yes, it’s a fantastic option for meal prepping. Keep the dressing and delicate greens separate if possible, and combine everything just before eating to maintain crunch and freshness.
Can I add other vegetables to this pasta salad?
Feel free to mix it up! Roasted bell peppers, cherry tomatoes, or even artichoke hearts complement the flavors wonderfully and add even more color and nutrition.
What can I substitute for vegan butter in the recipe?
If you don’t have vegan butter, a high-quality olive oil works fine as an alternative. It will slightly change the flavor profile but remains delicious.
Is this recipe gluten-free?
If you want to make it gluten-free, simply swap the farfalle with your favorite gluten-free pasta, and be sure to check that all your additional ingredients and seasonings comply with gluten-free standards.
Final Thoughts
This Simple Mushroom Spinach Pasta Salad Recipe is a delightful way to bring vibrant flavors and nourishing ingredients to your table with minimal fuss. It’s fresh, hearty, and versatile enough to make weeknight dinners exciting or add a beautiful touch to your weekend brunch. I wholeheartedly encourage you to give it a try—you’ll be amazed at how such a straightforward recipe can deliver so much joy and flavor with each bite!
Print
Simple Mushroom Spinach Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American fusion
- Diet: Vegan
Description
This Simple Mushroom Spinach Pasta Salad is a delightful and nutritious dish combining al dente farfalle pasta with earthy mushrooms, fresh baby spinach, edamame, and a zesty lemon-garlic dressing. Enhanced with pine nuts, vegan butter, and vegan parmesan, this salad offers a perfect balance of flavors and textures for a quick and satisfying meal.
Ingredients
Pasta
- 12 oz Farfalle pasta (Barilla recommended for best al dente texture)
- Water (enough to boil pasta)
- 1 tsp salt (for pasta water)
Salad & Dressing
- 8 oz mushrooms, sliced into 1/4-inch thick pieces
- 1 tsp red pepper flakes
- 3 tbsp olive oil (Filippio Berio extra virgin preferred)
- 8 garlic cloves, smashed and finely minced
- 2 tbsp pine nuts
- 1.5 tsp paprika
- 1 tbsp oregano
- 1 cup edamame (shelled)
- 1/2 cup fresh parsley, chopped
- 6 oz baby spinach
- 1 tbsp vegan butter (Miyoko’s Creamery recommended)
- 2 tbsp lemon juice
- 1 tsp black pepper
- 2 tbsp vegan parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, about 10-12 minutes, following package instructions. Drain the pasta and set aside.
- Sauté Mushrooms and Aromatics: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release moisture and become tender, about 5 minutes. Then add the smashed and minced garlic, red pepper flakes, paprika, and oregano. Stir frequently and cook for another 2-3 minutes until fragrant.
- Toast Pine Nuts: In a small dry pan over medium heat, lightly toast the pine nuts until golden brown and aromatic, about 3-4 minutes. Set aside.
- Combine Ingredients: Add the cooked pasta to the skillet with the mushrooms. Stir in the edamame, baby spinach, chopped parsley, vegan butter, lemon juice, black pepper, and vegan parmesan. Toss everything thoroughly to combine and to allow the spinach to wilt slightly with the warmth from the pasta.
- Finish and Serve: Remove from heat, sprinkle the toasted pine nuts on top, and give one last gentle toss. Adjust seasoning if needed. Serve the pasta salad warm or at room temperature.
Notes
- You can substitute farfalle with any other pasta shape like penne or fusilli.
- If you don’t have edamame, shelled green peas work well as a substitute.
- For a nut-free version, omit the pine nuts or replace with toasted sunflower seeds.
- Use vegan butter to keep this recipe dairy-free and enhance the richness.
- This salad can be served warm, at room temperature, or chilled for later use.
