Mushroom, Tomato & Pesto Pasta Salad

  • Author: Siobhan Llinos Gale
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Method: Stir Fry
  • Cuisine: Italian


Tasty Italian style salad, perfect for a picnic.




  1. Cook the pasta as per pack instructions (about 8 mins) until al dente. Drain and set aside to cool.
  2. Chopped the mushrooms into slice and tomatoes into halves.
  3. Add the butter to the pan you cooked the pasta in and add the chopped mushrooms and tomatoes. Stir and put the lid on then leave to cook for a few minutes.
  4. Once the tomatoes and mushrooms have cooked add to a big bowl with the pasta, pesto and salad leave mixture.
  5. Stir to combine the pesto evenly with all the ingredients.
  6. You can eat it then topped a drizzle of with the balsamic glaze/seeds or pop it in an airtight container for later. Should keep in the fridge for a few days (great for meal prep!)


*I topped this salad with Whitworth’s ‘Four Seed Mix’ (Pumpkin Seeds, Sunflower Seeds, Brown Linseed, Golden Linseed) which were kindly gifted to me.

Keywords: Lunch, Picnic, meal prep, pasta salad, dairy free, vegan

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