• Ingredients:
  • 16 oz uncooked spaghetti pasta
  • 8oz package of whole FunGuy white button mushrooms
  • 1 red sweet pepper
  • 1 garlic clove
  • ¼ cup whole Italian olives
  • ¼ cup olive oil
  • ½ cup white wine vinegar
  • Salt and pepper to taste
  • Fresh purple basil

One of the best things about summer is the simplicity of cooking. No fuss or mess yet still delicious!

Pasta salads are key for a quick healthy meal in the summer that don’t cause the house to turn into an oven and best of all it’s the one food that’s acceptable to throw on the wall to test for doneness. If that’s not a FunGuy friendly food we aren’t sure what is!

DIRECTIONS:

  1. Bring a pot of salted water to a boil and put the spaghetti in. Allow it to cook about 8 minutes or when a strand is thrown against the wall it sticks. Drain of excess water and set aside.
  2. While the pasta cooks prepare the vegetables.
  3. Brush off any debris from the FunGuy mushrooms with a damp towel and cut them into quarters. Wash the peppers and remove the stem and seeds with a knife before thinly slicing it on a cutting board in long strips. Peel and mince the garlic clove as finely as possible.
  4. Put the mushrooms, pepper, garlic and olives into a large bowl and set aside.
  5. In a smaller bowl whisk together olive oil and vinegar. Pour the dressing over the vegetables and toss well. Add the pasta, season with salt and pepper and toss again. Cover with plastic wrap and refrigerate for at least 30 minutes or longer for better flavor.
  6. When ready to serve, wash fresh basil and pat dry with paper towels before roughly chopping and sprinkling on top and tossing with the pasta.

This can be made ahead of time and goes well as a main course or as a side to a larger meal.

Have a Fun summery meal!