Roasted Tomato And Mushroom Pasta Salad Recipes

ROASTED TOMATO & MUSHROOM PASTA

Steps:

• Preheat the oven to 450 degrees F.

ROASTED MUSHROOM AND TOMATO PASTA SALAD

Steps:

• Preheat oven to 450F. Line a large baking pan (you may need two pans) with parchment paper or grease well with non-stick cooking spray.
• Spread mushrooms and tomatoes, cut side up, evenly onto prepared pan(s). Sprinkle with garlic powder, dried oregano, salt and pepper. Then drizzle with olive oil.
• Roast for 22-25 minutes, or until mushrooms are golden brown and tomatoes begin to split.
• While mushrooms and tomatoes are roasting, cook pasta according to package directions until al dente. Drain and immediately rinse under cold water. Place cooled pasta into a large bowl.
• Add olive oil, white balsamic vinegar, and garlic powder. Toss to coat. Add mushrooms, tomatoes, chickpeas, mozzarella pearls, and basil. Season with salt and pepper, if needed. Gently toss to coat.
• Serve immediately or refrigerate until ready to serve.

ROASTED TOMATO AND MUSHROOM PASTA SALAD

Steps:

• 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.

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

ROASTED TOMATO PASTA SALAD

Steps:

• Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425° for 30-35 minutes or until edges are well browned. Cool slightly., Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.