Search This Blog

Search This Blog

a close up of Conchiglioni Pasta Salad with Sautéed Mushrooms and Goats' Cheese

I'm still on my hearty salad kick.

This time I decided to make a pasta salad. 

We often eat a cold pasta salad for dinner and have the leftovers for lunch the next day. 

It's just something a bit different. It's simple too but full of flavour.

Conchiglioni Pasta Salad with Sautéed Mushrooms and Feta Cheese

The wonderful thing about this salad is the different textures. 

Firm glossy pasta shells coated in pesto and tossed with salad leaves, soft peppery sautéed mushrooms, crunchy half moons of cucumber and creamy feta cheese (vegan if you like).

I used bistro salad leaves which have lovely little strands of beetroot mixed through, but you could use any mixed leaves.


As this was a 'use what I have in the fridge' exercise, I used jarred pesto sauce, but it would be great with freshly made pesto.

If you're looking for a good shop-bought veggie pesto try Sacla Organic Basil Pesto or for vegans try Mr Organic Basil Pesto. 

Those are the two brands we like.

a bowl of Conchiglioni Pasta Salad with Sautéed Mushrooms and Goats' Cheese

This salad could also be served warm, with cold little bites from the cucumber and feta cheese. It's every filling and super tasty.

pin it for later

Conchiglioni Pasta Salad with Sautéed Mushrooms and Goats' Cheese #salad #mushroomsalad #cucumbersalad #vegetariansalad #goatscheesesalad #picnic #vegetarianpicnic #summer

print recipe
Conchiglion Mushroom Pasta Salad
Conchiglioni Pasta Salad with Mushrooms and Feta Cheese
A hearty pasta salad coated in pesto and tossed with salad leaves, cucumber, sauteed mushrooms and feta cheese.
  • 500g Conchiglioni (Shell) pasta
  • 1 tbsp olive oil
  • 500g chestnut mushrooms, sliced
  • 50g bistro salad leaves
  • ¼ cucumber, sliced
  • 4 tbsp veggie pesto
  • 1 tbsp olive oil
  • 50 -100g feta cheese (depending on how cheesey you want your salad)
  • a good grinding of black pepper
1. Cook the pasta according to the packet instructions until al dente, then rinse until cold. This is important if you want firm glossy pasta.2. Saute the mushrooms in 1 tbsp olive oil until soft and then season well with black pepper. 3. In a large bowl toss the cold pasta in 1 tbsp of olive oil and the pesto.4. Mixed through the salad leaves, mushrooms and feta cheese. 5. Enjoy!
Total time:
Yield: Serves 6

Favourite Salads

Here are a few of our favourite salads. They are all simple but the flavours pop. I hope you enjoy them too.

Salads from around the web

I know that Summer's over, but I'm still enjoying salads. I'm eating a lot of comfort food too. Comforting bowls of soup ...
Slow cooked dishes have so much flavour and they are so comforting. Today I bring you a vegetable stew with a subtle smoky flavour. It ...
A rich and full flavoured Autumnal soup of roast butternut squash, onion and tomatoes with a creamy finish, perfect for Fall.  
A frothy green smoothie, with a fruity flavour and a creamy texture.   Child Friendly Smoothies I cracked it, I made a green s...
  We eat a lot of falafel in our house, especially since Graham turned vegan. It's a great replacement for cheese in sandwiches, wr...