Roasted Mushroom And Tomato Pasta Salad Food

ROASTED MUSHROOM AND TOMATO PASTA SALAD

Steps:

• 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.

MUSHROOM PASTA SALAD WITH CHERRY TOMATOES

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.

GREEK PASTA SALAD I

Steps:

• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.