Simple Mushroom Spinach Pasta Salad

Here is my favorite mushroom spinach pasta salad recipe, with tender farfalle, garlicky sautéed mushrooms, fresh spinach and herbs, and a simple lemon dressing that brings it all together.

This pasta salad is perfect for those busy weeknights when you need something quick but still want it to feel special. I love making a big batch because it tastes even better the next day when all the flavors have had time to mingle. Plus, it’s great cold straight from the fridge!

What Kind of Mushrooms Should I Use?

For this pasta salad, you’ve got plenty of options when it comes to mushrooms. Button mushrooms or cremini mushrooms are your go-to choices at most grocery stores, and they work perfectly here since they hold up well and have a nice mild flavor. If you want something a bit earthier, baby bella mushrooms (which are just mature cremini) add a deeper taste to the dish. When picking them out, look for mushrooms that are firm with no slimy spots or strong odor. A quick wipe with a damp paper towel is all you need to clean them – no need to rinse them under water since they’ll absorb it like little sponges.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Pasta: Any short pasta shape works great here – try penne, fusilli, farfalle, or rotini. Whole wheat or gluten-free pasta are also good options if that’s your preference.
• Vegan butter: You can use regular butter if you’re not keeping it vegan, or just add a bit more olive oil instead.
• Mushrooms: Button, cremini, or baby bella mushrooms all work well. Slice them about the same thickness so they cook evenly.
• Pine nuts: These can be pricey, so walnuts, slivered almonds, or sunflower seeds make great substitutes. Toast them lightly for extra flavor.
• Edamame: Swap with chickpeas, white beans, or green peas if edamame isn’t available. Canned beans work fine – just drain and rinse them first.
• Spinach: Arugula, kale (chopped small), or mixed greens can replace spinach. If using kale, massage it a bit with some olive oil to soften it up.
• Vegan parmesan: Use regular parmesan if you’re not vegan, or try nutritional yeast for a cheesy flavor without the dairy.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not rinsing the cooked pasta with cold water, which stops the cooking process and prevents it from turning mushy when mixed with the other ingredients.

Overcrowding the pan when cooking mushrooms is another common error – give them space so they brown nicely instead of steaming in their own moisture, and cook them over medium-high heat until they’re golden.

Watch your garlic carefully during step 3, as it can burn in seconds and turn bitter – if it starts to brown too quickly, lower the heat immediately and keep stirring.

Finally, add the spinach in batches if needed so it wilts evenly, and taste the salad before serving to adjust the lemon juice and salt, since pasta salads often need more seasoning than you’d expect.

What to Serve With Mushroom Spinach Pasta Salad?

This pasta salad is pretty filling on its own, but I love serving it alongside grilled chicken or baked tofu for extra protein. A simple cucumber and tomato salad with a light vinaigrette makes a nice refreshing side that balances out the richness of the pasta. If you’re feeding a crowd, some warm garlic bread or focaccia is always a hit for soaking up any extra garlicky goodness left in the bowl. For a complete meal, you could also pair it with a simple soup like minestrone or white bean and kale.

Storage Instructions

Store: This pasta salad keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s perfect for making ahead for lunches or meal prep. Just give it a good stir before serving since the dressing might settle at the bottom.

Serve: You can enjoy this pasta salad cold straight from the fridge, or let it sit at room temperature for about 15 minutes to take the chill off. If it seems a bit dry after storing, just drizzle a little extra olive oil and lemon juice over it and toss to refresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1530-1680
• Protein: 54-62 g
• Fat: 46-53 g
• Carbohydrates: 220-235 g

Ingredients

For the pasta:

• 12 oz Farfalle (I always use Barilla for the best al dente texture)
• water
• 1 tsp salt

For the mushroom and spinach mix:

• 8 oz mushrooms (sliced into 1/4-inch thick pieces)
• 1 tsp red pepper flakes
• 3 tbsp olive oil (I prefer Filippio Berio extra virgin)
• 8 garlic cloves (smashed and finely minced)
• 2 tbsp pine nuts
• 1.5 tsp paprika
• 1 tbsp oregano
• 1 cup edamame
• 1/2 cup parsley
• 6 oz baby spinach

For the seasoning and garnish:

• 1 tbsp vegan butter (I like Miyoko’s Creamery for a rich buttery flavor)
• 2 tbsp lemon juice
• 1 tsp black pepper
• 2 tbsp vegan parmesan

Step 1: Cook the Pasta and Prepare Mise en Place

• 12 oz Farfalle
• water
• 1 tsp salt
• 8 oz mushrooms
• 8 garlic cloves
• 1/2 cup parsley

Bring a large pot of salted water to a rolling boil, then add the farfalle and cook according to package directions until al dente (usually 9-11 minutes).

While the pasta cooks, slice the mushrooms into 1/4-inch thick pieces, smash and finely mince the garlic cloves, and roughly chop the parsley.

Drain the cooked pasta thoroughly but do not rinse it—the starch helps the final salad hold together better.

Set the cooked pasta aside in a large mixing bowl.

Step 2: Sear the Mushrooms and Build the Flavor Base

• 3 tbsp olive oil
• 8 oz mushrooms
• 1 tsp red pepper flakes
• 8 garlic cloves
• 2 tbsp pine nuts
• 1.5 tsp paprika
• 1 tbsp oregano

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms and red pepper flakes, cooking undisturbed for 2-3 minutes to develop a golden crust, then stir and cook another 2 minutes until the mushrooms are tender and lightly browned.

Reduce heat to medium, then add the minced garlic and pine nuts, stirring constantly for about 1 minute until fragrant and the pine nuts are lightly toasted.

Sprinkle in the paprika and oregano, stirring for 30 seconds to bloom the spices and release their oils—this step is crucial for maximum flavor.

Step 3: Build the Warm Salad Base

• 1 cup edamame
• 1 tbsp vegan butter
• 1/2 cup parsley
• 6 oz baby spinach
• cooked pasta from Step 1

Add the edamame and vegan butter to the skillet, stirring gently for about 1 minute until the butter melts and the edamame is heated through.

Stir in the chopped parsley, then add the baby spinach in handfuls, stirring gently as it wilts—this should take about 3-4 minutes total.

The spinach will reduce significantly, so don’t worry if it seems like a lot at first.

Once the spinach is fully wilted and the mixture is heated through, pour the entire contents of the skillet into the bowl with the cooked pasta.

Step 4: Season and Finish the Salad

• cooked pasta with mushroom-spinach mixture from Step 3
• 2 tbsp lemon juice
• 1 tsp black pepper
• 2 tbsp vegan parmesan

Toss the pasta mixture gently but thoroughly to combine all ingredients evenly.

Drizzle in the lemon juice and season with the black pepper and vegan parmesan, tossing again until everything is well coated.

Taste as you go—I find that the lemon juice brightens the earthiness of the mushrooms and spinach beautifully, so don’t be shy with it.

Serve the salad warm or at room temperature, as preferred.

Simple Mushroom Spinach Pasta Salad

Delicious Simple Mushroom Spinach Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1605 kcal

Ingredients

  

For the pasta::

• 12 oz Farfalle (I always use Barilla for the best al dente texture)
• water
• 1 tsp salt

For the mushroom and spinach mix::

• 8 oz mushrooms (sliced into 1/4-inch thick pieces)
• 1 tsp red pepper flakes
• 3 tbsp olive oil (I prefer Filippio Berio extra virgin)
• 8 garlic cloves (smashed and finely minced)
• 2 tbsp pine nuts
• 1.5 tsp paprika
• 1 tbsp oregano
• 1 cup edamame
• 1/2 cup parsley
• 6 oz baby spinach

For the seasoning and garnish::

• 1 tbsp vegan butter (I like Miyoko's Creamery for a rich buttery flavor)
• 2 tbsp lemon juice
• 1 tsp black pepper
• 2 tbsp vegan parmesan

Instructions

 

• Bring a large pot of salted water to a rolling boil, then add the farfalle and cook according to package directions until al dente (usually 9-11 minutes). While the pasta cooks, slice the mushrooms into 1/4-inch thick pieces, smash and finely mince the garlic cloves, and roughly chop the parsley. Drain the cooked pasta thoroughly but do not rinse it—the starch helps the final salad hold together better. Set the cooked pasta aside in a large mixing bowl.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and red pepper flakes, cooking undisturbed for 2-3 minutes to develop a golden crust, then stir and cook another 2 minutes until the mushrooms are tender and lightly browned. Reduce heat to medium, then add the minced garlic and pine nuts, stirring constantly for about 1 minute until fragrant and the pine nuts are lightly toasted. Sprinkle in the paprika and oregano, stirring for 30 seconds to bloom the spices and release their oils—this step is crucial for maximum flavor.
• Add the edamame and vegan butter to the skillet, stirring gently for about 1 minute until the butter melts and the edamame is heated through. Stir in the chopped parsley, then add the baby spinach in handfuls, stirring gently as it wilts—this should take about 3-4 minutes total. The spinach will reduce significantly, so don't worry if it seems like a lot at first. Once the spinach is fully wilted and the mixture is heated through, pour the entire contents of the skillet into the bowl with the cooked pasta.
• Toss the pasta mixture gently but thoroughly to combine all ingredients evenly. Drizzle in the lemon juice and season with the black pepper and vegan parmesan, tossing again until everything is well coated. Taste as you go—I find that the lemon juice brightens the earthiness of the mushrooms and spinach beautifully, so don't be shy with it. Serve the salad warm or at room temperature, as preferred.