If you’re looking for a vibrant, fresh, and utterly satisfying dish that’s easy to whip up any day of the week, this Simple Mushroom Spinach Pasta Salad Recipe is a total game-changer. Imagine tender farfalle pasta tossed with earthy mushrooms, bright baby spinach, and crunchy pine nuts, all coated in a luscious, garlicky olive oil dressing with just the right kick of red pepper flakes. It’s perfect for lunch, a light dinner, or even to impress guests at your next gathering. This recipe combines simple ingredients in a way that feels special, colorful, and nourishing all at once.
Ingredients You’ll Need
This Simple Mushroom Spinach Pasta Salad Recipe relies on accessible, straightforward ingredients that work harmoniously to deliver a balance of flavors and textures, from the meaty mushrooms to the fresh spinach and nutty pine nuts. Each component is chosen to bring out the best in this salad, whether it’s the alfresco brightness of lemon juice or the comforting depth from vegan butter.
- 12 oz Farfalle: I always use Barilla for the best al dente texture that holds up well in salads.
- 1 tsp Salt: Enhances the natural flavors of the pasta and mushrooms.
- 8 oz Mushrooms: Sliced into 1/4-inch thick pieces to provide that meaty, earthy bite.
- 1 tsp Red Pepper Flakes: Adds a subtle heat that wakes up the dish without overpowering it.
- 3 tbsp Olive Oil: I prefer Filippio Berio extra virgin for a rich, fruity base.
- 8 Garlic Cloves: Smashed and finely minced to infuse the oil with deep aromatic notes.
- 2 tbsp Pine Nuts: Toasted for a deliciously crunchy, buttery flavor.
- 1.5 tsp Paprika: Brings a warm, smoky undertone.
- 1 tbsp Oregano: Offers a pleasant herbal earthiness that complements the mushrooms.
- 1 cup Edamame: Adds a pop of color and wholesome protein.
- 1/2 cup Parsley: Freshly chopped to brighten and freshen the salad.
- 6 oz Baby Spinach: Delicate leaves that add vibrant green color and mild flavor.
- 1 tbsp Vegan Butter: I love Miyoko’s Creamery for its rich buttery flavor that rounds out the dish.
- 2 tbsp Lemon Juice: Adds the perfect amount of acidity to balance richness.
- 1 tsp Black Pepper: Freshly ground for a subtle heat and complexity.
- 2 tbsp Vegan Parmesan: Sprinkled on top for a salty, tangy finish.
How to Make Simple Mushroom Spinach Pasta Salad Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until it’s al dente—firm to the bite but not hard. Drain the pasta and rinse with cold water to stop the cooking process and cool it down for the salad. This step sets the foundation since perfectly cooked pasta makes the texture right every time.
Step 2: Sauté Mushrooms and Garlic
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms, red pepper flakes, and a pinch of salt. Let the mushrooms release their moisture and start to brown, about 6 to 7 minutes. Then toss in the minced garlic and continue cooking for 1 to 2 minutes until fragrant, careful not to burn the garlic. This step infuses the oil with robust flavor, creating a savory backbone for the salad.
Step 3: Toast Pine Nuts and Prepare Greens
In a small dry pan, toast the pine nuts over medium heat until golden and fragrant, about 3 to 4 minutes—watch closely so they don’t burn. Meanwhile, rinse and roughly chop the parsley, and wash the baby spinach. These fresh greens will add a lively pop of color and gentle crunch to the dish.
Step 4: Combine Ingredients in a Bowl
In a large mixing bowl, combine the drained pasta, sautéed mushrooms and garlic with their flavorful oil, toasted pine nuts, edamame, chopped parsley, and baby spinach. Add in the vegan butter—it will melt slightly from the warm pasta—along with paprika, oregano, lemon juice, black pepper, and vegan parmesan. Toss everything together gently but thoroughly to make sure every bite delivers that perfect combination of creaminess, spice, and brightness.
How to Serve Simple Mushroom Spinach Pasta Salad Recipe
Garnishes
To give your Simple Mushroom Spinach Pasta Salad Recipe an extra pop, sprinkle a little more vegan parmesan and fresh parsley over the top right before serving. Adding an additional drizzle of good quality olive oil can make it glisten and taste even richer. A few extra pine nuts scattered on the plate also add texture and visual appeal.
Side Dishes
This pasta salad pairs beautifully with grilled vegetables or a light citrusy soup. If you’re hosting a potluck, consider serving it alongside some crusty bread or roasted chickpeas to round out the meal. It’s versatile enough to be a star on its own or a complementary side dish to heartier mains.
Creative Ways to Present
For a stunning presentation, try layering this Simple Mushroom Spinach Pasta Salad Recipe in individual glass bowls or mason jars for picnics or lunch on the go. Alternatively, serve it chilled on a large platter with edible flowers or lemon wedges for gatherings. This adds a touch of elegance while keeping it inviting and approachable.
Make Ahead and Storage
Storing Leftovers
Leftover Simple Mushroom Spinach Pasta Salad Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Make sure to keep it chilled and give it a gentle toss before serving again to bring back the fresh, vibrant texture and flavor balance.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well because the spinach and cooked pasta tend to become mushy after thawing. If you want to prepare parts ahead, consider freezing only the cooked mushrooms or the dressing separately, then combine fresh when ready to serve.
Reheating
If you prefer your Simple Mushroom Spinach Pasta Salad Recipe slightly warm, reheat gently in a skillet on low heat just until warmed through. Avoid microwaving as it can make the spinach limp and unevenly heat the salad. Alternatively, enjoy it cold or at room temperature for a refreshing twist.
FAQs
Can I use other types of pasta for this salad?
Absolutely! While farfalle works wonderfully for holding onto the dressing and adding a fun shape, you can swap in penne, rotini, or even fusilli. Just make sure the pasta you choose holds texture well so it doesn’t get mushy.
Is the salad vegan-friendly?
Yes, this Simple Mushroom Spinach Pasta Salad Recipe is completely vegan, especially if you use vegan butter and vegan parmesan as suggested. It’s a fantastic plant-based option that’s hearty, flavorful, and satisfying.
Can I add protein to make it a more substantial meal?
Definitely! Adding grilled tofu, tempeh, or even chickpeas can boost protein and make the salad more filling. Edamame is already included to add some plant protein, but feel free to customize it to your liking.
How spicy is the salad with red pepper flakes?
The red pepper flakes add a gentle warmth that enhances the overall flavor without overwhelming the dish. If you prefer less heat, simply reduce or omit them. You can always add a pinch later if you want more kick.
Can the salad be made ahead for a picnic or party?
Absolutely! This salad is perfect for make-ahead occasions—just prepare it a few hours ahead and keep it chilled until serving. Give it a good toss before plating to refresh the ingredients and flavors.
Final Thoughts
This Simple Mushroom Spinach Pasta Salad Recipe quickly becomes a cherished favorite because it feels both nourishing and indulgent in the best way. It’s simple to prepare but packed with layers of flavor that keep you coming back for more. Whether for a quick lunch, a potluck contribution, or a light dinner, this salad is sure to brighten your table and your day. Give it a try — I promise you’ll find yourself reaching for it again and again.
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: Italian-inspired
- Diet: Vegan
Description
This Simple Mushroom Spinach Pasta Salad is a quick and flavorful dish combining al dente farfalle pasta with sautéed mushrooms, fresh spinach, pine nuts, and a zesty lemon dressing. Enhanced with garlic, red pepper flakes, and vegan parmesan, it’s a perfect light meal or side dish ready in just 25 minutes.
Ingredients
Pasta
- 12 oz Farfalle pasta (preferably Barilla for best al dente texture)
- Water (enough to boil pasta)
- 1 tsp salt
Vegetables & Nuts
- 8 oz mushrooms, sliced into 1/4-inch thick pieces
- 1 cup edamame (cooked and shelled)
- 6 oz baby spinach
- 1/2 cup fresh parsley
- 2 tbsp pine nuts
Seasonings & Oils
- 3 tbsp olive oil (Filippio Berio extra virgin recommended)
- 8 garlic cloves, smashed and finely minced
- 1 tsp red pepper flakes
- 1.5 tsp paprika
- 1 tbsp oregano
- 1 tbsp vegan butter (Miyoko’s Creamery suggested for rich buttery flavor)
- 2 tbsp lemon juice
- 1 tsp black pepper
- 2 tbsp vegan parmesan
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside to cool slightly.
- Sauté Mushrooms: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden and have released their moisture, about 5-7 minutes.
- Add Aromatics: To the mushrooms, add the smashed and minced garlic, red pepper flakes, paprika, oregano, and pine nuts. Sauté for another 2-3 minutes until fragrant and the pine nuts are lightly toasted.
- Combine Vegetables: Stir in the edamame, baby spinach, and parsley. Cook for 2 minutes until the spinach wilts and everything is well mixed.
- Add Vegan Butter and Seasoning: Add the vegan butter to the skillet; stir until melted and combined with the vegetables. Season with black pepper and lemon juice to brighten the flavors.
- Mix Pasta and Dressing: Transfer the cooked pasta to the skillet with the mushroom and spinach mixture. Toss everything together gently until well combined and heated through.
- Finish with Vegan Parmesan: Sprinkle the vegan parmesan over the pasta salad and give it a final toss to evenly distribute the cheese.
- Serve: Serve the pasta salad warm or at room temperature. It can be enjoyed immediately or chilled for later use.
Notes
- You can substitute farfalle with any short pasta like penne or rotini if preferred.
- For added protein, chickpeas or grilled tofu can be mixed in.
- The recipe is vegan-friendly and free from gluten if using gluten-free pasta.
- Adjust red pepper flakes to control the heat level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
