Are you ready to elevate your pasta game with a dish that's bursting with flavor and color? Our Roasted Mushroom Tomato Pasta Salad is not just a meal; it's an experience that brings the vibrant essence of Italian cuisine right to your table! With just a handful of fresh ingredients and a simple roasting technique, you can create a delightful salad that’s perfect for any occasion. Whether you're hosting a dinner party or looking for a quick weeknight meal, this recipe promises to impress and satisfy. Read on to discover how to make this easy yet gourmet dish that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta (penne or fusilli)
- 2 cups mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the mushrooms and enhancing their flavor.
- In a large mixing bowl, combine the sliced mushrooms, halved cherry tomatoes, olive oil, garlic powder, salt, and pepper. Toss the ingredients together until the mushrooms and tomatoes are well coated with the olive oil and seasonings.
- Spread the coated mushrooms and tomatoes in a single layer on a baking sheet. Make sure they are not overcrowded to allow for even roasting.
- Roast the vegetables in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and slightly golden, and the tomatoes are blistered. Stir halfway through the roasting time for even cooking.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once the pasta is cooked, drain it and rinse it under cold water to stop the cooking process. This will also help to cool the pasta for the salad.
- In a large mixing bowl, combine the cooked pasta with the roasted mushrooms and tomatoes. Add the chopped fresh basil and grated Parmesan cheese. Toss everything together gently to combine, ensuring the pasta is evenly coated with the roasted vegetables and cheese.
- Adjust the seasoning with additional salt and pepper if necessary. If desired, drizzle a little extra olive oil for added flavor.
- Serve the Roasted Mushroom Tomato Pasta Salad warm or at room temperature. This dish makes a great side or a light main course.
Tips
- Choose the Right Pasta: For this salad, penne or fusilli work best as their shapes hold onto the delicious roasted vegetables and dressing. Feel free to experiment with whole grain or gluten-free options if needed!
- Don’t Rush the Roasting: Roasting the mushrooms and tomatoes at the right temperature (400°F) is key to achieving that perfect caramelization. Keep an eye on them and stir halfway through to ensure even cooking.
- Fresh Herbs Make a Difference: Fresh basil adds a burst of flavor that dried herbs simply can’t match. If you have other fresh herbs on hand, like parsley or oregano, feel free to mix them in!
- Make It Your Own: This recipe is versatile! Add in other vegetables like bell peppers or zucchini, or toss in some protein like grilled chicken or chickpeas for a heartier meal.
- Serve at Room Temperature: While this pasta salad is delicious warm, letting it sit for a few minutes allows the flavors to meld beautifully, making it a perfect dish for potlucks or picnics.
- Leftovers? No Problem!: Store any leftovers in an airtight container in the refrigerator. The flavors will continue to develop, making it even tastier the next day!
Nutrition Facts
Calories: 343kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
