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Arame Mushroom Pasta Salad

Serves 4 to 6
Time 20 min
Looking for a taste of the sea without the fish? Sea vegetables offer an excellent choice. Chewy tender arame, the mildest of sea vegetables, supplies dietary fiber and a wealth of vitamins and minerals. Complemented by sautéed shiitake mushrooms, pine nuts and basil, this pasta salad provides a perfect fusion of Asian and Italian flavors.
Ingredients
  • 1/2 pound fresh shiitake or button mushrooms, cleaned and coarsely chopped
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1/2 ounce dried arame (about 3/4 cup), soaked 5 minutes in 2 cups cold water, then drained
  • 1/2 pound farfalle (bowtie) pasta, cooked, drained and cooled
  • 5 green onions, sliced
  • 1 red bell pepper, cut into matchstick pieces
  • 1/4 cup pine nuts, toasted
  • 1/4 cup finely chopped fresh basil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

Sauté mushrooms in 1 tablespoon olive oil over medium high heat until brown and beginning to stick, 5 to 7 minutes. 

Remove from heat and add balsamic vinegar to pan. 

Stir, scraping up brown bits from the bottom of the pan. 

Stir in arame and let cool, then strain, reserving vinegar liquid.

In a large bowl, combine cooked pasta, green onions, red bell pepper, pine nuts, basil and mushroom-arame mixture.

In a small bowl, whisk together strained vinegar with remaining 4 tablespoons olive oil, salt and pepper until creamy. 

Pour over salad and toss gently until pasta and vegetables are well coated. Serve at room temperature or chilled.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 pound fresh shiitake or button mushrooms, cleaned and coarsely chopped
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1/2 ounce dried arame (about 3/4 cup), soaked 5 minutes in 2 cups cold water, then drained
  • 1/2 pound farfalle (bowtie) pasta, cooked, drained and cooled
  • 5 green onions, sliced
  • 1 red bell pepper, cut into matchstick pieces
  • 1/4 cup pine nuts, toasted
  • 1/4 cup finely chopped fresh basil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.