Mushroom Pasta Salad

Mushroom pasta salad with a crunch from lovely toasted sunflower seeds

A very easy pasta dish which can be enjoyed hot or cold.



  • Cook the pasta allow to cool.
  • Heat the Rosemary & Garlic Infused Olive oil and cook the thinly sliced mushrooms until they release all their liquids.
  • This needs to then cook off until the pan is dry again, and the mushrooms have coloured (this part is important!). When the mushrooms have browned a little add the seeds.
  • Cook on a high heat and keep stirring.
  • The seeds will also colour but don’t let them burn. Then add the rosemary and Garlic.
  • Cook while stirring for a couple more minutes then add the Classic Infused Balsamic.
  • Continue cooking until the Balsamic becomes sticky. Then add to the pasta and stir thoroughly until all the pasta is coated.
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