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Ancient Harvest

Ancient Harvest

Pasta Salad with Shredded Brussels Sprouts, Mushrooms & Pecorino

Supergrain Pasta Salad with Shredded Brussels Sprouts, Mushrooms & Pecorino
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Supergrain Pasta Salad with Shredded Brussels Sprouts, Mushrooms & Pecorino

Created by Delight Gluten Free for Ancient Harvest Gluten Free Pasta Salad with Shredded Brussels Sprouts, Mushrooms & Pecorino is a delicious dish made with Ancient Harvest Gluten Free pasta.

Ingredients

  • 1 package Ancient Harvest Gluten Free Pasta
  • 1 pound shredded Brussels sprouts
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, finely minced
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • ¼ cup olive oil
  • 1 pound thinly sliced button mushrooms
  • ½ cup chopped parsley
  • ½ cup shaved pecorino cheese

Directions

  1. In a large pot bring 4 quarts of water to a rapid boil. Add the pasta and cook uncovered for 8 to 10 minutes until tender. Drain and set aside.
  2. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Spread theshredded Brussels sprouts evenly across the baking sheet and drizzle with olive oil, salt and garlic powder. Roast for 20 to 25 minutes until golden. Cool completely.
  3. In a small mixing bowl, whisk together the vinegar, minced garlic, mustard and sugar. Slowly whisk in the ¼ cup olive oil, whisking constantly until an emulsified dressing forms. Set aside.
  4. In a large bowl, toss together the cooled pasta and Brussels sprouts, mushrooms, parsley and pecorino cheese. Toss the salad with the dressing before serving.
Servings: 6

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