Mushroom pasta salad is an ideal guest food, which you can prepare in advance and at any time of the year. Due to the vegan mayonnaise, it can be stored in a fridge for several days. The more varieties of mushroom you use, the more flavorsome your salad will be.
Clean the mushrooms and roast them on 2 tablespoons of rapeseed baking oil. Season it with pepper and thyme. Cool it.
Cook the pasta “al dente” in salty, bubbling water. Drain it and then get it cooled as well.
Meanwhile, prepare the walnut- camelina oil mayonnaise. When the pasta has cooled, toss it together with the mushroom and the mayonnaise.
Finely chop the green spices and toss them together with the salad as well. To serve, decorate your salad with some roughly chopped walnuts and chives.