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Roasted Mushrooms and Tomato Pasta Salad

Roasted Mushrooms and Tomato Pasta Salad

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

  1. Preheat oven 450.
  2. Line 15×10” baking pan with foil.
  3. Arrange mushrooms and tomatoes, cut sides up.
  4. Drizzle with 1 T. of olive oil or more if needed. Sprinkle with garlic and oregano.
  5. Roast, uncovered, 20 minutes or until tomatoes are soft and skins begin to split and mushrooms are lightly browned.
  6. Cook pasta according to package instructions. Drain.
  7. In bowl, whisk together 2 T. oil, vinegar and pepper.
  8. Add the warm pasta. Toss to coat. Let cool to room temperature, stirring occasionally.
  9. Add mushrooms and tomatoes and any liquid in the pan.
  10. Add the remaining ingredients. Toss and add seasoning if needed.
  11. Serve at room temperature.
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