Description
This Roasted Mushroom and Tomato Pasta Salad is a flavorful dish that comes together in minutes!
Ingredients
- 1 pound Fresh Baby Bella Or White Mushrooms, Sliced
- 8 ounces, weight Cherry Tomatoes, Halved
- 1-¼ teaspoon Garlic Powder, Divided
- 2 teaspoons Dried Oregano
- Salt And Pepper, to taste
- 4 Tablespoons Olive Oil, Divided
- 8 ounces, weight Dry Farfalle Or Bowtie Pasta
- 3 Tablespoons White Balsamic Vinegar
- 1 can (15 Oz. Size) Garbanzo Beans (Chickpeas)
- 1 container 8 Oz Size, Mozzarella Pearls, Drained
- ¼ cups Chopped Fresh Basil
Preparation
Preheat oven to 450ºF. Line a large baking pan (you may need two pans) with parchment paper or grease well with nonstick cooking spray.
Spread mushrooms and tomatoes, cut side up, evenly onto prepared pan(s). Sprinkle with 1 teaspoon garlic powder, dried oregano, salt and pepper. Drizzle with 2 tablespoons 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 remaining olive oil, white balsamic vinegar, and remaining 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. Enjoy!
