Pasta Salad with Roasted Mushrooms

Roasted mushrooms bring a savory contrast to this pasta salad, with tomatoes, beans, basil and Parmesan adding color and texture.

What goes into Pasta Salad with Roasted Mushrooms

The vegetables roast with sliced garlic and oregano. Cooked pasta, cannellini beans, basil and shaved Parmesan are tossed with an olive-oil and white-wine-vinegar dressing.

How to make Pasta Salad with Roasted Mushrooms

Roast the mushrooms and tomatoes, cook the pasta separately, then let both cool. Combine with the beans, herbs and cheese and add the whisked dressing.

A useful preparation note

Spread the mushrooms in the pan so they roast rather than steam. Cool the roasted ingredients before mixing the salad, as directed in the card.

Frequently Asked Questions

When is the dressing added?

Whisk it separately and toss it through the combined pasta, roasted vegetables and beans.

Before you serve

Use the exact quantities and complete directions in the recipe card below. Adjust only where the card explicitly offers an option.

Pasta Salad with Roasted Mushrooms

Print Recipe

This Pasta Salad with Roasted Mushrooms is an easy and delicious recipe that makes the perfect side dish any time of year.

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Method: Appetizer, Side Dish, Snack
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 packages (8 ounces each) sliced mushrooms
• 10 ounces cherry or grapes tomatoes (halved)
• 4 cloves garlic (sliced)
• 2 teaspoons dried oregano
• 1–2 tablespoons olive oil
• 1 pound pasta
• 1 can (15 ounces)cannellini beans (rinsed and drained)
• 1/2 cup fresh basil (roughly chopped)
• 3 ounces Parmesan cheese (shaved)
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons sugar ((optional))
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Begin by preheating an oven to 450 degrees F. Line a baking sheet with foil.
2. Place the mushrooms, tomatoes, garlic, and oregano on the prepared pan. Drizzle with olive oil and mix to coat. Roast for 25-30 minutes. Allow to cool.
3. Meanwhile, cook the pasta according to the package directions; drain and cool.
4. Add the pasta and roasted items to a large bowl. Top with cannellini beans, basil, and cheese.
5. In a small bowl, whisk together olive oil, vinegar, sugar, salt, and pepper. Add the dressing to the pasta and toss to combine.