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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!

Roasted Mushroom and Tomato Pasta Salad

Print Recipe
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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 267
Author Gayle

Ingredients

Roasted Mushrooms and Tomatoes

  • 1 pound fresh baby bella or white mushrooms sliced
  • 8 ounces cherry tomatoes halved
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Pasta Salad

  • 8 ounces dry farfalle or bowtie pasta
  • 2-3 tablespoons olive oil
  • 3 tablespoons white balsamic vinegar
  • ¼ teaspoon garlic powder
  • 1 (15 ounce) can garbanzo beans (chickpeas)
  • 1 (8 ounce) container mozzarella pearls, drained
  • ¼ cup chopped fresh basil

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 267kcal | Carbohydrates: 34g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 422mg | Fiber: 2g | Sugar: 5g | Vitamin A: 185IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg