For the mushroom pasta salad, cook pasta in salted water according to package directions until al dente. Drain and keep some of the cooking water. Rinse with cold water and mix in some olive oil to prevent the pasta from sticking together.
Clean the mushrooms and cut them into thin slices. Heat olive oil in a frying pan and fry the mushrooms over medium heat until the liquid that has escaped has evaporated. Season mushrooms with organic soup seasoning and pizza seasoning.
Remove the stalks from the tomatoes, remove the seeds and cut into fine cubes. Remove the core from the bell pepper and cut into small cubes.
For the dressing, flavor the buttermilk with chopped garlic and herb salt.
Now mix the cooked pasta with the mushrooms, tomatoes and peppers and marinate with the sauce. Season the mushroom pasta salad with salt and pepper and decorate with olives and basil leaves.