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Roasted Mushroom and Tomato Pasta Salad
| Roasted Mushroom and Tomato Pasta Salad | Print |
Recipe By: Alice Morrow
Roasted Mushroom and Tomato Pasta Salad
Ingredients
- 1 (8-oz.) container of fresh sliced mushrooms
- 1 pt. of cherry tomatoes, halved
- 3 T. minced garlic
- 1 T. dried oregano, crushed
- 1 T. olive oil
- 6 oz. dried whole grain penne pasta
- 2 T. olive oil
- 2 T. white wine vinegar
- Black pepper
- 1 (15-19-oz.) can cannellini beans, rinsed and drained
- ½ c. snipped fresh basil
- 3 oz. shaved Parmesan cheese
Instructions
- Preheat oven 450.
- Line 15x10” baking pan with foil.
- Arrange mushrooms and tomatoes, cut sides up.
- Drizzle with 1 T. of olive oil or more if needed. Sprinkle with garlic and oregano.
- Roast, uncovered, 20 minutes or until tomatoes are soft and skins begin to split and mushrooms are lightly browned.
- Cook pasta according to package instructions. Drain.
- In bowl, whisk together 2 T. oil, vinegar and pepper.
- Add the warm pasta. Toss to coat. Let cool to room temperature, stirring occasionally.
- Add mushrooms and tomatoes and any liquid in the pan.
- Add the remaining ingredients. Toss and add seasoning if needed.
- Serve at room temperature.
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