Viral Crispy Pasta Salad with Marinated Mushrooms and Tangy Yogurt Dressing
Recipe and photography by Abby Mosler, @SweetRindandSalt. If you're looking for the latest viral crispy pasta salad recipe, this Viral Crispy Pasta Salad with Paisley Farm Marinated Mushrooms and Tangy Yogurt Dressing is a fresh, flavorful twist you'll want to make again and again. Tender bowtie pasta is seasoned, coated with Parmesan cheese, and baked until perfectly crispy before being tossed with crisp romaine lettuce, cucumbers, tomatoes, red onion, and savory Paisley Farm Marinated Mushrooms. A creamy, tangy yogurt dressing brings every bite together with bright, refreshing flavor. Perfect for summer lunches, cookouts, picnics, potlucks, or an easy weeknight meal, this crunchy pasta salad is packed with texture and bold Italian-inspired ingredients. Whether you're searching for a crispy pasta salad, healthy pasta salad with yogurt dressing, marinated mushroom salad recipe, or a new way to enjoy Paisley Farm Marinated Mushrooms, this easy recipe is sure to become a new favorite.
Ingredients
For the Pasta:
½ lb. dry bowtie pasta
4 tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1 ½ tsp. Italian seasoning
½ tsp. salt
¼ tsp. black pepper
¼ cup finely shredded parmesan cheese
For the Dressing:
1 cup plain yogurt (thicker yogurt works better)
Juice from half a lemon
1 tbsp. grainy mustard
¼ tsp. garlic powder
1 tsp. Italian seasoning
¼ - ½ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
1 tsp. apple cider vinegar (white or white wine vinegar would also work)
For the Salad:
1 small to medium head romaine lettuce, chopped
2 cucumbers, diced
½ red onion, diced
1 ½ cups halved grape or cherry tomatoes
1 (24 oz.) jar Paisley Farm Marinated Mushrooms, drained and roughly chopped
1 cup finely shredded parmesan cheese
Instructions
- First, cook the pasta. Preheat your oven to 400 degrees Fahrenheit. Set a large pot of water over high heat and bring to a boil. Once the water is at a rolling boil, add a good pinch of salt and the pasta to the pot. Stir. Cook according to package directions. You’ll want to cook the pasta a few minutes past the al dente stage so that it is very tender. You don’t want any bite to the pasta.
- Meanwhile, add the garlic powder, onion powder, Italian seasoning, salt, pepper, and parmesan cheese to a small bowl. Mix well and set aside.
- When the pasta is done, drain but do not rinse. Add the hot pasta to a large mixing bowl and drizzle with the olive oil. Toss well until all of the pasta is coated in oil. Next, sprinkle the parmesan cheese and seasoning mixture over the pasta. Mix quickly until all of the pasta is well coated.
- Line two half sheet pans with parchment paper. Add the pasta in a single layer to the sheet pans. Place on the center rack in the preheated oven and bake for 15 minutes. Remove the pans from the oven and flip the pasta bowties over. Bake for another 10 to 12 minutes, or until the pasta is crisp and golden brown. Because ovens can vary, you’ll want to check on the pasta throughout the second bake time to make sure it is not burning. When the pasta is done, remove the pans and place on a cooling rack. Let the pasta cool to room temperature.
- Next, make the dressing. Add the yogurt, lemon juice, mustard, garlic powder, Italian seasoning, salt, pepper, and vinegar to a small bowl. Whisk until smooth and creamy. Set aside.
- Now you can build the salad. Add the chopped lettuce to a large mixing bowl followed by the cucumbers, red onion, tomatoes, marinated mushrooms, and parmesan cheese. Next, add the crispy pasta to the bowl. Toss everything together. Pour the dressing over the salad. Toss until everything is combined and coated in dressing. Serve immediately. Enjoy!
