Recipes and Cooking Roasted Tomato and Mushroom Pasta Salad 3.9 (17) 1 Review Roasted Tomato and Mushroom Pasta Salad is an easy pasta salad recipe for your next summer picnic or potluck. The fresh and unique flavors from the cherry tomatoes, mushrooms, oregano, and Parmesan with the penne or bowtie pasta salad to make one delightful side. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Roast Time: 20 mins Cool Time: 30 mins Total Time: 1 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 ounce fresh white mushrooms, sliced 8 ounce grape tomatoes or cherry tomatoes, halved 4 garlic, thinly sliced 2 teaspoon dried oregano, crushed 1 tablespoon olive oil 6 ounce dried whole grain penne pasta 2 tablespoon olive oil 2 tablespoon 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 ounce Parmesan cheese, shaved Directions Preheat oven to 450°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. Rate it Print Nutrition Facts (per serving) 264 Calories 10g Fat 35g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 264 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 6mg 2% Sodium 271mg 12% Total Carbohydrate 35g 13% Total Sugars 2g Protein 13g Vitamin C 7.1mg 36% Calcium 161.5mg 12% Iron 2.5mg 14% Potassium 472mg 10% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.