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Marinated Mushroom Pasta Salad with Green Olives
Ingredients
  • subheading: For the mushrooms:
  • 16 oz Portobello or button mushrooms cut into ¼ inches slices
  • 4 tablespoon extra-virgin olive oil
  • 4 teaspoon red wine vinegar or Balsamic vinegar
  • 6 cloves garlic pushed through a garlic press
  • 6 tablespoon dill finely chopped
  • ¼ teaspoon salt
  • subheading: For the salad:
  • 12 oz Penne pasta or any other pasta that you have
  • ½ c red bell pepper finely diced, Note 2
  • 1 c sun-dried tomatoes packed in olive oil drained and chopped
  • 1 ½ c green olives halved, Note 1
  • ½ c cilantro chopped (you can use fresh parsley)
  • subheading: For the vinaigrette:
  • ¼ c extra virgin olive oil
  • 4 teaspoon red wine vinegar or Balsamic vinegar
  • 2 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
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