Roasted Tomato and Mushroom Pasta Salad
Ingredients
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8 ounce fresh white mushrooms, sliced
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8 ounce grape tomatoes or cherry tomatoes, halved
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4 garlic, thinly sliced
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2 teaspoon dried oregano, crushed
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1 tablespoon olive oil
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6 ounce dried whole grain penne pasta
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2 tablespoon olive oil
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2 tablespoon white wine vinegar
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½ teaspoon cracked black pepper
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1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
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½ cup snipped fresh basil
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2 ounce Parmesan cheese, shaved
Directions
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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.
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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.
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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 (per serving)
264 | Calories |
10g | Fat |
35g | Carbs |
13g | Protein |
Nutrition Facts | |
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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 | 26% |
Vitamin C 7.1mg | 8% |
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.