- 1 1/4 cups fusilli pasta
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons minced fresh dill
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 (4 ounce) cans sliced mushrooms, drained
- 1 cup arugula
- 3/4 cup shredded Gruyere cheese
- 1/2 cup diced red onion
- Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
- Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
- Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.