Mushroom Pasta Salad With Cherry Tomatoes Food

MUSHROOM PASTA SALAD WITH CHERRY TOMATOES

Mushroom Pasta Salad with Cherry Tomatoes image

This is a light, refreshing salad that can be used as a side or a main dish. It's easy to fix. Great for a picnic or carry in. Note: Prep time does not include marinate time. Adapted from a recipe in Pasta Cooking

Provided by Kathy W

Categories Salads

Time 25m

Number Of Ingredients 10

Ingredients

8 oz mushrooms, sliced thin
8 oz cherry tomatoes, halved
8 oz pasta, mini penne or any shaped pasta of your choice
DRESSING
1/3 c olive oil
3-4 Tbsp lemon juice (start with 3 tbsp)
1 tsp (heaping) chopped fresh basil
1 tsp chopped fresh parsley or 1/2 t dried
salt and pepper to taste
1 Tbsp or so sugar, to taste (or omit if you prefer a tangier dressing)

Steps:

1. Place sliced mushrooms in a large bowl.
2. Whisk together all of the dressing ingredients. Add to mushrooms and gently mix to coat. Cover with plastic wrap and allow to marinate at least 1 hour.
3. Cook pasta according to package directions. Rinse with cold water and drain.
4. Add cold pasta and halved cherry tomatoes to mushrooms and lemon dressing. Mix well to coat. Serve at room temperature or chill if you prefer.

CAPRESE PASTA SALAD

Caprese Pasta Salad image

If there's one pasta salad you'll be making on repeat all summer long, it's this caprese pasta salad. It's fast, it's simple, and it's so frigging good.

Provided by Heidi

Categories Salad

Time 25m

Number Of Ingredients 9

Ingredients

1 pound short pasta (, such as fusilli, orrechiette, penne)
16 ounces mozzarella balls (, ciligiine or pearls)
3 cups cherry tomatoes
1/2 cup slivered fresh basil
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove (, pressed or minced)

Steps:

Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.

Nutrition Facts : Calories 359 kcal, Carbohydrate 37 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 274 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHERRY TOMATO AND MUSHROOM SAUTE

Cherry Tomato and Mushroom Saute image

Lovely side dish, but I like it for lunch over toasted French bread and sometimes sprinkle with whatever cheese we have around.

Provided by Derf2440

Categories Lunch/Snacks

Time 13m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon soft margarine
1 clove garlic, smashed
1/2 lb medium mushroom, halved
2 cups cherry tomatoes, stems removed
1/2 teaspoon dried oregano or 1 tablespoon fresh oregano
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme
1/4 cup chopped fresh parsley
salt
fresh ground pepper

Steps:

In large nonstick frypan, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes.
Add tomatoes, oregano and thyme, cook for 3 to 5 minutes or until tomatoes are heated throough and mushroom are tender.
(Can be prepared an hour or two in advance and reheated).
Sprinkle with parsley, season with salt and pepper to taste.

Nutrition Facts : Calories 36.4, Fat 2.1, SaturatedFat 0.4, Sodium 28.1, Carbohydrate 3.6, Fiber 1.1, Sugar 2.1, Protein 1.8

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