Fresh mushroom pasta salad

Author Notes:

This earthy vegan salad is made with fresh mushroom, bell pepper, and whole wheat pasta. A step towards eating more veggies and less meat.

Gaëlle Branellec-Shachar

Serves: 2


  • Water
  • Salt
  • 2 cups dry whole wheat penne rigate pasta
  • 4 medium fresh button mushrooms (preferably organic), peeled and sliced
  • 1 orange or yellow bell pepper, seeds removed and sliced (I put half an orange and half a yellow bell pepper)
  • 2-3 spring onions, chopped
  • 1 small handful of fresh coriander leaves, roughly chopped
  • Pepper
  • 1 tablespoon olive oil
  • Juice of half a freshly squeezed lemon
In This Recipe


  1. Over high heat, bring a large pan of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Drain the pasta, transfer to a serving bowl, cover with a clean tea towel, and let it cool.
  2. When cooled, add the mushroom, bell pepper, spring onion and coriander, and season with salt and pepper to taste.
  3. In a small mixing bowl, whisk together the lemon juice and olive oil until smooth.
  4. Add the oil mixture to the pasta salad, toss well, and serve!

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