Roasted Tomato and Mushroom Pasta Salad
ounces fresh white mushrooms, sliced
ounces grape tomatoes or cherry tomatoes, halved
garlic, thinly sliced
teaspoons dried oregano, crushed
tablespoon olive oil
ounces dried whole grain penne pasta
tablespoons olive oil
tablespoons white wine vinegar
teaspoon cracked black pepper
15 ounce can cannellini beans (white kidney beans), rinsed and drained
cup snipped fresh basil
ounces Parmesan cheese, shaved
- Preheat oven to 450 degrees F. Line a 15x10x1-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 light brown.
- Meanwhile, cook pasta according to package directions, lightly salting the pasta water; drain. In a large bowl whisk together 2 tablespoons olive oil, vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.
- To pasta mixture, add tomato-mushroom mixture and any drippings from the pan, beans, and basil. Toss to combine. Serve at room temperature on four serving plates. Top salads with shaved Parmesan.
Nutrition Facts(Roasted Tomato and Mushroom Pasta Salad)
- Per serving:
- 264 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 6 mg chol.,
- 271 mg sodium,
- 35 g carb.,
- 4 g fiber,
- 2 g sugar,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet