Creamy mushroom pasta salad is one of those recipes that feels both cozy and refreshing at the same time. Tender pasta, golden mushrooms, and a tangy lemon-herb dressing come together in minutes, and the texture is incredibly satisfying. It’s great warm, room temperature, or chilled, so you can make it work for weeknights or weekends.
The flavors are clean and lively, with enough creaminess to feel indulgent without being heavy. If you like simple, reliable recipes that taste restaurant-good, this one belongs in your rotation.
What Makes This Recipe So Good
- Fast and flexible: Ready in about 25 minutes, and it works as a main or a side.
- Balanced flavor: Creamy base brightened with lemon juice and zest, fresh herbs, and a touch of garlic.
- Great texture: Meaty mushrooms, al dente pasta, and a silky dressing that clings to every bite.
- Make-ahead friendly: Tastes even better after a brief chill, and it holds up well for lunches.
- Easy to customize: Add greens, nuts, or protein to make it your own.
Ingredients
- 10–12 oz short pasta (fusilli, farfalle, or orecchiette)
- 1 lb mushrooms, sliced (cremini or baby bella are ideal)
- 2 tbsp olive oil
- 2 tbsp unsalted butter (or more olive oil to keep it dairy-free)
- 3 cloves garlic, minced
- 1 small shallot, finely minced (optional but recommended)
- Zest of 1 lemon
- 2–3 tbsp fresh lemon juice (to taste)
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise (for extra creaminess; sub with more yogurt if you prefer)
- 1 tsp Dijon mustard
- 1/4 cup grated Parmesan, plus more for serving
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped (or 1 tbsp tarragon for a different twist)
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup reserved pasta cooking water
- Optional add-ins: baby spinach, arugula, toasted pine nuts or walnuts, cooked chicken, or chickpeas
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions.
Reserve about 1/2 cup of the starchy cooking water, then drain.
- Sauté the mushrooms: While the pasta cooks, heat olive oil and butter in a wide skillet over medium-high heat. Add the sliced mushrooms in a single layer and let them brown undisturbed for 3–4 minutes. Stir, then cook another 3–4 minutes until golden and tender.
- Add aromatics: Reduce heat to medium.
Stir in the shallot and a pinch of salt. Cook 1–2 minutes until soft. Add garlic and cook 30–60 seconds until fragrant.
Sprinkle in red pepper flakes if using.
- Build the creamy base: In a large bowl, whisk together sour cream or Greek yogurt, mayonnaise, Dijon, lemon zest, and lemon juice. Add Parmesan and a big pinch of black pepper. Taste and adjust lemon and salt as needed.
- Combine pasta and mushrooms: Add the hot drained pasta and warm mushrooms to the bowl.
Toss gently to coat. If the sauce looks thick, splash in reserved pasta water a little at a time until silky and glossy.
- Add herbs and finish: Fold in parsley and dill. Taste and adjust seasoning.
For extra brightness, add a final squeeze of lemon and a drizzle of olive oil.
- Optional add-ins: Toss in a handful of baby spinach or arugula to wilt slightly, and/or add toasted nuts for crunch. If using protein, fold it in now.
- Serve: Enjoy warm, at room temperature, or chilled. Top with more Parmesan and cracked pepper to serve.
Storage Instructions
- Refrigeration: Store in an airtight container for 3–4 days.
- Refreshing the salad: The pasta will absorb dressing as it chills.
Before serving leftovers, loosen with a splash of water, lemon juice, or a spoonful of yogurt.
- Serving temperature: It’s best slightly cool or room temperature. If chilled solid, let it sit out for 15 minutes and toss again.
- Freezing: Not recommended. The creamy dressing can separate and the pasta can go mushy.
Benefits of This Recipe
- Weeknight-friendly: Minimal prep and quick cooking time.
- Nutrient-rich mushrooms: Mushrooms bring umami, fiber, and B vitamins without heaviness.
- Balanced macros: Carbs from pasta, protein from dairy and add-ins, and healthy fats from olive oil.
- Flexible for diets: Easy to adapt to vegetarian, dairy-free, or higher-protein needs.
- Great for gatherings: Holds well, travels well, and pairs with a variety of mains.
Pitfalls to Watch Out For
- Soggy pasta: Overcooked pasta won’t hold up.
Aim for al dente and rinse only if serving immediately as a cold salad. Otherwise, no need to rinse.
- Watery mushrooms: Crowding the pan makes mushrooms steam. Cook in batches if needed and let them brown for flavor.
- Flat flavor: Don’t skip the lemon zest or herbs.
They keep the salad bright and prevent it from tasting heavy.
- Under-seasoning: Taste at each step. The dressing needs enough salt and acid to balance the creaminess.
- Too thick or too thin: Use reserved pasta water to adjust. Add slowly until the dressing clings without pooling.
Variations You Can Try
- Dairy-light: Use all Greek yogurt instead of mayo and sour cream.
Add an extra splash of olive oil for silkiness.
- Herb swap: Try tarragon and chives for a French vibe, or basil and mint for a summer feel.
- Green boost: Fold in peas, blanched asparagus, or sautéed zucchini. A handful of arugula adds peppery bite.
- Protein upgrades: Add shredded rotisserie chicken, grilled shrimp, crispy bacon, or chickpeas for a hearty main.
- Nutty crunch: Toasted pine nuts, walnuts, or almonds add texture and richness.
- Vegan version: Use vegan mayo and unsweetened plant-based yogurt. Skip Parmesan or use a vegan alternative and add a teaspoon of nutritional yeast for depth.
- Gluten-free: Swap in your favorite gluten-free pasta and watch the cook time closely.
FAQ
Can I use different mushrooms?
Yes.
Cremini, baby bella, and white button mushrooms all work. For a deeper flavor, mix in shiitake or oyster mushrooms. Slice evenly so they cook at the same rate.
Is this better warm or cold?
It’s great both ways.
Warm is cozier and extra creamy. Cold or room temp is brighter and more “salad-like.” If chilling, loosen with a splash of water or lemon before serving.
How do I make it lighter?
Use all Greek yogurt, add extra lemon juice, and skip the mayo and butter. A drizzle of olive oil helps keep it silky without feeling heavy.
What pasta shape works best?
Short, nubby shapes like fusilli, farfalle, rotini, or orecchiette catch the dressing and mushroom bits best.
Avoid long strands for this style of salad.
Can I make it ahead for a party?
Yes. Make up to a day in advance, store chilled, and refresh with lemon juice and a bit of water. Add delicate greens or nuts right before serving for the best texture.
What if I don’t have fresh herbs?
Use a smaller amount of dried herbs, about 1–2 teaspoons total, and add extra lemon zest to keep it bright.
Fresh chives or green onions also work nicely.
Wrapping Up
This creamy mushroom pasta salad checks every box: quick to make, easy to love, and endlessly adaptable. The lemon and herbs keep it lively, while the mushrooms add real depth and bite. Make it for a weeknight dinner, pack it for lunches, or bring it to your next potluck.
Simple ingredients, big flavor, and a texture that keeps you coming back for another forkful.