Shiitake-Ginger Pasta Salad With Radicchio Recipe

Name: Shiitake-Ginger Pasta Salad With Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces farfalle pasta (bowtie); 12 ounces common mushrooms, rinsed and stem ends removed (I used crimini); 4 ounces fresh shiitake mushrooms, stems removed; 2 tablespoons butter; 2 tablespoons extra virgin olive oil; salt & freshly ground black pepper; 3 tablespoons minced fresh garlic; 3 tablespoons ginger; 4 cups shredded radicchio; 1 cup cooked shelled edamame (Trader Joe's and Asian markets sell these) or 1 cup substitute cooked adzuki beans; 2 tablespoons red wine vinegar; 1 ½ tablespoons Dijon mustard; 1 tablespoon soy sauce; shaved fresh parmesan cheese

Servings: persons

8 ounces farfalle pasta (bowtie)
12 ounces common mushrooms, rinsed and stem ends removed (I used crimini)
4 ounces fresh shiitake mushrooms, stems removed
2 tablespoons butter
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 tablespoons minced fresh garlic
3 tablespoons ginger
4 cups shredded radicchio
1 cup cooked shelled edamame (Trader Joe's and Asian markets sell these) or 1 cup substitute cooked adzuki beans
2 tablespoons red wine vinegar
1 ½ tablespoons Dijon mustard
1 tablespoon soy sauce
shaved fresh parmesan cheese

1
Cook pasta according to package directions.
2
Drain and rinse with cold water, then drain again.
3
Slice both varieties of mushrooms and saute over medium-high heat in 1 T. of butter and the olive oil.
4
Sprinkle with salt and pepper and cook, stirring often, until mushrooms are lightly browned, about 3 to 4 minutes.
5
Add remaining tablesopon of butter to pan.
6
When melted, add ginger and garlic and stir until fragrant, 1 minute.
7
Then add radicchio and edamame and stil until radicchio is wilted, 1 to 2 minutes.
8
Remove from heat.
9
In a large bowl, whisk vinegar, mustard, and soy sauce until combined.
10
Add cooked pasta and mushroom mixture and stir gently to coat.
11
Add salt and pepper to taste.
12
Can be served warm or let cool to room temperature.
13
Top with shaved fresh parmesan cheese (not dried) just before serving.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces farfalle pasta (bowtie), 12 ounces common mushrooms, rinsed and stem ends removed (I used crimini), 4 ounces fresh shiitake mushrooms, stems removed, 2 tablespoons butter, and more.

Yes, Shiitake-Ginger Pasta Salad With Radicchio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shiitake-Ginger Pasta Salad With Radicchio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions