• Ingredients:
  • water
  • 8 oz of macaroni pasta
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 cup cherry tomatoes, cut in half
  • 1 cucumber, cut in half and sliced
  • 1 small shallot, thinly sliced
  • 4 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1 sprig fresh thyme, sprig removed
  • 4oz mini mozzarella balls, drained
  • salt and black pepper

We’re in the thick of potluck season with July 4th and National Macaroni day right around the corner and the FunGuy has found it completely impastable to pass up the opportunity to share this summertime macaroni salad! 

This recipe uses slices of our earthy mushrooms and combines them with garden fresh herbs, ripe cherry tomatoes, crisp cucumber,  and perfectly tiny mozzarella balls. It’s a salad that is the perfect healthy alternative to those other macaroni salads and dishes crowding the picnic table. 

DIRECTIONS:

  1. Bring a pot of water to boil on the stove and add the macaroni pasta. Cook 7-9 minutes or until cooked through. Drain the pasta of excess water in a calendar and let it cool to room temperature. 
  2. Transfer the FunGuy mushrooms to a bowl along with the cherry tomatoes, sliced cucumber, and shallot. Add the lemon juice, olive oil, basil, oregano, and thyme and toss with the vegetables to season them well. 
  3. Once the macaroni has cooled, add it to the bowl with the vegetables and stir well to evenly distribute the mushrooms, vegetables, and seasoning. Taste and add salt and pepper as needed. 
  4. Cover and put in the refrigerator to marinate for at least 30 minutes, or over night if preparing the day before.
  5. Add the mozzarella balls to the bowl and toss with the rest of the ingredients just before serving. 

Have a Fun meal!