Mediterranean Pasta Salad

5 from 10 votes

Mediterranean Pasta Salad is all prettied up with a little extra veggies and spices.

Course Lunch

Cuisine Salad

Prep Time 20

Cook Time 10

Total Time 30

Servings Servings

Calories 460kcal

Author Ginny McMeans

16 ounces bowtie pasta, some of the boxes are 12 ounces now but that works fine too with all the same measurements
1 pound mushrooms
2 cups baby spinach
1 cup walnuts
¼ cup lemon juice
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
2 tablespoons vegan parmesan cheese
1 ½ teaspoon salt
¼ teaspoon black pepper

Cook the bowtie pasta according to your package directions. Drain when done and set aside to cool.
Clean your mushrooms by wiping them clean with a damp cloth. You should not clean mushrooms by soaking them in water because mushrooms soak up liquid like a sponge. You don't want watery mushrooms.
If any of the mushrooms are large you can cut them in half or in quarters or slices. Or mix it up.
In a small bowl mix the lemon juice, balsamic vinegar, extra virgin olive oil, vegan parmesan cheese (recipe), salt and pepper. Set aside.
In a large bowl add the cooked and cooled pasta, mushrooms, baby spinach, walnuts, and dressing. Toss gently to incorporate the dressing throughout.
Cover and put in the fridge so that it can meld. Anywhere from a couple of hours to 4 days.
Ready to serve and it is great at room temperature too.

One serving is about 1 ½ cups.