Mushroom Pasta Salad With Cherry Tomatoes Recipes

ROASTED TOMATO AND MUSHROOM PASTA SALAD

Steps:

• Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Arrange mushrooms and tomato halves, cut sides up, in the prepared pan. Sprinkle with garlic and oregano. Drizzle with 1 tablespoon olive oil. Roast, uncovered, for 20 to 25 minutes or until tomatoes are soft and skins begin to split and mushrooms are light brown.
• Meanwhile, cook pasta according to package directions, lightly salting the pasta water; drain. In a large bowl whisk together 2 tablespoons olive oil, vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.
• To pasta mixture, add tomato-mushroom mixture and any drippings from the pan, beans, and basil. Toss to combine. Serve at room temperature on four serving plates. Top salads with shaved Parmesan.

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.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

CHERRY TOMATO AND MUSHROOM SAUTE

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.