This take on pasta salad focuses on highlighting a few underrated ingredients: Mushrooms and roasted garlic. A flavor-packed summer side, it’s sure to be a crowd pleaser for any picnic, backyard barbecue, or any end-of-season parties.
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Bobby Flay’s Mushroom Pasta Salad with Roasted Garlic Dressing and Fresh Goat Cheese
Description
The earthiness of mushrooms meets the sweetness of roasted garlic in one flavorful summer salad.
Ingredients
Scale
For the Roasted Garlic Dressing:
- 6 cloves garlic, roasted
- ¼ cup white wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- ½ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- Filtered water, as needed
For the Pasta Salad:
- ¼ cup avocado oil, plus 2 tablespoons
- 1 ½ pounds assorted wild mushrooms, such as cremini, shiitake, and portobello, cleaned and thinly sliced
- 8 ounces pasta, such as fusilli or farfalle, cooked according to package directions, drained, and cooled completely
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup scallions, thinly sliced
- ¼ cup Parmigiano Reggiano, grated, plus more for garnish
- 1 tablespoon fresh parsley, coarsely chopped
- 3 ounces fresh goat cheese, crumbled
- ¼ cup Roasted Garlic Dressing (recipe included)
- Extra virgin olive oil, for drizzling
Instructions
- Add the roasted garlic cloves, the white wine vinegar, dijon, and honey to the carafe of a high speed blender. While the motor is running, slowly add the olive oil in a steady stream until smooth and emulsified. Season with salt and pepper and blend.
- Add up to ¼ cup of water, a tablespoon at a time, and blend to combine, until desired dressing consistency is achieved and set aside.
- Heat a large saute pan over medium high heat. Add 2 tablespoons of avocado oil to the pan until it begins to shimmer.
- Working in batches, add some sliced mushrooms to the pan, careful as to not over crowd. Season with salt and pepper, and cook until soft and golden brown.
- Transfer the mushrooms to a platter and repeat the process until all the mushrooms are cooked and set them aside to cool.
- To a large bowl, add the cooked and cooled pasta, salt and pepper, cooked mushrooms, scallions, grated cheese, chopped parsley, and goat cheese. Gently fold to combine.
- Add the roasted garlic dressing and gently toss to coat. Taste and adjust seasoning as necessary.
- Drizzle with more olive oil and garnish with additional grated cheese, if desired, and serve.
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