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roasted tomato and mushroom pasta salad recipe

Written on Friday, August 19, 2016 | 2:16:00 PM

makes: 6 servings (1¼ cups each)

prep: 20 minutes       roast: 20 minutes       cool: 30 minutes

Ingredients : 
- 8 ounces fresh mushrooms, sliced
- 8 ounces grape tomatoes or cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- 2 teaspoons dried oregano, crushed
- 1 tablespoon olive oil
- 6 ounces dried whole grain penne pasta
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- ½ teaspoon cracked black pepper
- 1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
- ½ cup snipped fresh basil
- 2 ounces Parmesan cheese, shaved

Preparation Method :
1) Preheat oven to 450°F. Line a 15×10×1-inch baking pan with foil. Arrange mushrooms and tomato halves, cut sides up, in the prepared pan. Sprinkle with garlic and oregano. Drizzle with 1 tablespoon olive oil. Roast, uncovered, for 20 to 25 minutes or until tomatoes are soft and skins begin to split and mushrooms are lightly browned.

2) Meanwhile, cook pasta according to package directions, in lightly salted water; drain. In a large bowl whisk together 2 tablespoons olive oil, the vinegar, and pepper. Add warm pasta to the bowl; toss to coat. Let cool to room temperature, stirring occasionally.

3) Add mushroom-tomato mixture and any drippings from the pan, beans, basil, and shaved Parmesan to pasta. Toss to combine. Serve at room temperature.


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