The BEST Garden Pasta Salad with Ancient Grain Einkorn Fusilli | Easy Vegan Recipe

When life gets busy, meals like this are exactly what I reach for. Lunch for the next couple of days is already taken care of because I made this fresh garden pasta salad using Grand Teton Einkorn Fusilli, and it came together in no time.

One of the reasons I love cooking with einkorn is that it's one of the world's oldest cultivated grains. Unlike modern wheat, einkorn has retained its original chromosome structure and has never been extensively hybridized like the wheat most of us eat today. It's naturally rich in protein, lutein, and antioxidants, while offering a delicious, slightly nutty flavor that makes even simple dishes taste incredible.

The fusilli cooks quickly, holds its shape beautifully, and catches every bit of the dressing in its spirals. I loaded this pasta salad with crisp garden vegetables, fresh herbs, and crispy fried oyster mushrooms, which add a wonderfully savory, almost meaty bite that pairs perfectly with the fresh ingredients.

For me, choosing quality ingredients is about sourcing and filling my kitchen with real, wholesome foods that have stood the test of time and letting those ingredients speak for themselves.

Have you ever tried einkorn pasta?

Tap the link in my bio to grab a bag of Grand Teton Einkorn Fusilli, or comment "PASTA SALAD" and I'll send you the link directly.

Garden Einkorn Pasta Salad

Ingredients
6 oz Grand Teton Einkorn Fusilli Pasta
Water, for boiling
2 tablespoons salt, for the pasta water
Vegan mayonnaise, to taste
2 tbsp chives or scallions, thinly sliced
2 ribs celery, diced
1/4 onion, finely diced
1/4 cup roasted red pepper, diced
1/4 fresh parsley, chopped
1 jalapeño, seeds removed, finely minced, optional, for heat
1/2 cup cucumber, diced
1 cup mini cherry tomatoes
1 1/4 cup fried oyster mushrooms
Handful fresh arugula, lightly pressed or roughly chopped

Directions
1. Bring a large pot of water to a rolling boil. Add the 2 tablespoons of salt, then cook the Grand Teton Einkorn Fusilli according to the package directions until al dente.
2. Drain the pasta, do not rinse. Lay flat on a tray to cool and stop the cooking process.
3. While the pasta cools, prepare all of your vegetables by dicing the celery, onion, roasted red pepper, cucumber, and halving the cherry tomatoes, if they are too big. Thinly slice the chives or scallions, chop the parsley, and finely mince the jalapeño if using.
4. If you haven't already, fry the oyster mushrooms until they're golden brown and crispy. Set them aside to cool slightly.
5. In large mixing bowl, combine the cooled pasta, celery, onion, roasted red pepper, parsley, chives or scallions, jalapeño, cucumber, cherry tomatoes, and vegan mayonnaise.
6. Toss until everything is evenly coated. Add more mayonnaise if you prefer a creamier pasta salad.
7. Gently fold in the crispy fried oyster mushrooms, followed by the fresh arugula just before serving to keep it vibrant and lightly crisp.
8. Taste and adjust the seasoning as needed. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
9. Enjoy chilled as a light lunch, meal prep for the week, or a refreshing side dish for your next cookout.

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