Mushroom Trottole Pasta Salad Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz trottole pasta and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1/2 cup of pasta cooking water, then drain pasta and transfer immediately to a large mixing bowl to stop cooking.

Sauté mushrooms and aromatics

While pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add quartered cremini and sliced shiitake mushrooms in a single layer (cook in batches if necessary). Let mushrooms sear undisturbed 2–3 minutes to brown, then stir and continue cooking 3–4 minutes until golden and liquid is mostly evaporated.

Push mushrooms to the side of the pan, add another 1 tablespoon olive oil, then add the thinly sliced red onion. Cook 2–3 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant. Deglaze the pan with 2 tablespoons dry white wine, scraping up browned bits; let the alcohol reduce for about 1 minute. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir vegetables together and remove the pan from heat to cool slightly.

Add chopped baby spinach to the warm pan (off heat) and toss until wilted—this takes about 1 minute. Transfer the mushroom-vegetable mixture to the bowl with the drained pasta.

Make the dressing

In a small bowl or jar, whisk together 4 tablespoons extra-virgin olive oil, 1.5 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons heavy cream, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust acidity/salt as needed.

If the dressing seems too thick, whisk in 1–2 tablespoons of the reserved warm pasta water to loosen and round the flavor.

Combine pasta and dressing

Pour the dressing over the warm pasta and mushroom mixture. Add the reserved 1/2 cup pasta water gradually if needed to help the dressing coat the pasta (you may not use the full amount). Toss thoroughly so pasta is well coated and the cream and cheese will cling to the trottoles.

Stir in 1/2 cup finely grated Parmesan while the pasta is still warm so it melts slightly into the dressing. Taste and season with additional salt and pepper if needed.

Finish by folding in 2 tablespoons chopped fresh parsley and sprinkling 2 tablespoons toasted pine nuts and 1/4 teaspoon red pepper flakes if using. Let sit 5–10 minutes at room temperature for flavors to meld before serving. Serve warm or at room temperature.