Tri-Color Pasta and Portabella Salad

Summer entertaining is in full swing and this colorful pasta salad from We Are Not Martha is perfect for celebrating the sunny season.

Once the warm weather hits, my appetite goes through a major shift. I go from craving heavy, comforting foods to lighter, healthy dishes almost immediately. The days are longer, the temperatures are near-perfect, and when it comes to food, all I can think about is making something as quickly as possible so I can get back outside to enjoy the nice weather and the company of friends. I often ask myself, what I can cook in my kitchen without using the oven so my apartment doesn’t become sweltering hot. No air conditioning will do that to you!

My mind almost always goes to a quick salad, but something with substance that won’t make me feel like I need to take a long nap – which of course, brings my mind directly to mushrooms. Mushrooms are my go-to ingredient when I want a meaty meal without actually eating meat! And I love a pasta salad for many reasons, one being that you can almost always add in whatever you’d like to create a special dish, and another being that you can easily and affordably make large batches of it to serve at parties. The perfect summer side dish or light lunch!

Tri-Color Pasta and Portabella Salad


  • 1 13-ounce box of thin spaghetti * I recommend  whole wheat for additional health benefits
  • 6 ounces portabella mushrooms, roughly chopped
  • 1 large red pepper, thinly sliced
  • 1 large yellow pepper, thinly sliced
  • 1 large orange pepper, thinly sliced
  • 1 small white onion, diced
  • Olive oil
  • Salt and pepper to taste
  • 1/2 cup Pecorino Romano grated cheese
  • Roughly two handfuls of fresh arugula


  • 4 ounces white wine vinegar
  • 1 ounce olive oil
  • 1 chopped garlic clove
  • 1/2 teaspoon dried mustard powder
  • 1/8 teaspoon cayenne pepper
  • Dash of dried oregano


  1. Prepare/boil your pasta and drain. Set aside. To prevent the pasta from sticking, drizzle a bit of olive oil over spaghetti, and toss.
  2. Whisk together all of the ingredients for the dressing, and set aside.
  3. Pour a tablespoon of olive oil into a sauté pan. Once heated, add all of the peppers, half of the diced onion, and all of the mushrooms. Continue to toss in pan until the onions are just softened. Make sure not to overcook as you want the peppers to still be a bit crunchy. Season with salt and pepper.
  4. Once the vegetables are ready, combine both the pasta and the vegetables in a serving bowl. Toss in the arugula and the other half of the onion. I like a bit of crunch in my pasta salads, which is why I only cook half of the onion and add the other half in raw.
  5. Finally, drizzle your dressing over the salad and toss to combine, making sure to scoop to the bottom to pick up any mushrooms that may have fallen! You wouldn’t want to miss out.

This Tri-Color Pasta and Portabella Salad can be eaten by itself (which I’ve done many times for lunch and dinner!) or it can be served as a refreshing side dish for any of your festivities. Over the years, I’ve realized that I enjoy bringing mayonnaise-free pasta salads to summer gatherings because I’m not as worried about transporting them or leaving them out too long. I prefer this particular pasta salad served cold, but it can also be served warm. It’s quick, simple to make, affordable, and most importantly delicious.


5 Comments to “Tri-Color Pasta and Portabella Salad”

  1. LaLa says:

    This sounds yummy!

  2. MushroomChannel says:

    Thanks, LaLa! We’re glad you enjoy this recipe idea! It’s perfect for any summer occasion. Enjoy!

  3. I can’t wait to try this out after of course I go to grocery store for ingrediants. Thanks so much. Keep the mushroom recipes coming!

  4. Looks so tempting. Will definely try it soon. Keep these recipies coming. Thanks

  5. MushroomChannel says:

    Thanks, Kathryn! Be sure to check out our Pinterest account for even more delicious mushroom recipe ideas!