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Springtime Mushroom And Pasta Salad


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  • 2 cups fusilli pasta uncooked
  • 2 cups diagonally-sliced asparagus or green beans
  • 10 ounces fresh white mushrooms sliced
  • 1 cup sliced sweet red bell pepper
  • 1 cup mozzarella or fontina cheese cubes
  • 1/2 cup bottled fat-free Caesar salad dressing


Servings 4


Step 1

Cook pasta in boiling salted water according to package directions; 2 minutes before pasta is done, add asparagus to water.

In a colander drain pasta and asparagus; rinse with cold water until chilled; pour into a large bowl. Add mushrooms, bell pepper and cheese; toss gently with dressing to combine. Sprinkle with toasted pine nuts, if desired.

This recipe yields 4 servings.

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