This Roasted Mushroom and Tomato Pasta Salad is a flavorful dish that comes together in minutes. Fresh mushrooms and cherry tomatoes are roasted until tender and then tossed with chickpeas, mozzarella and pasta in a light, white balsamic dressing. Bursting with flavor and perfect for a light lunch or dinner, you'll be making this pasta salad all year long!
Course Salad, Side Dish
Cuisine American
Keyword mushroom recipe, pasta recipe, pasta salad recipe
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.