It’s a long weekend, and I have grand plans to stay home and vegetate.  Sleep a lot, watch a lot of TV and catch up on my reading, and do whatever it is that catches my fancy. But the embargo on going out also means meals need to be self-catered.

So for lunch today, I decided that I wanted a nice vegetarian pasta salad, and modelled this recipe after the Roasted Tomato and Mushroom Pasta Salad recipe from Better Homes & Gardens.  I had truffle oil around and used that to augment my lunch, but I realised belatedly that I’d run out of garlic, so I improvised and made it with some garlic butter I had lying around.  And the sun-dried tomatoes turned out to be a nice touch.


I like it.  I like it enough to document this so I can keep referring to this recipe.  It makes a quick, yummy one-dish meal for those days when you just feel like something simple and uncomplicated.

Yay for new discoveries on vegetable weekend.

Print Recipe
Roasted mushrooms and tomato pasta salad
This can be served as starter, or add more pasta to make a quick meal that tastes as good as it is (relatively) fuss-free - light on the carbo, hearty on the flavours of mushrooms and tomatoes.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
1 portion
Ingredients
For the Pasta Salad
  • 60 g fresh white mushrooms sliced
  • 60 g grape or cherry tomatoes cut in halves
  • 10 g sundried tomatoes, in oil
  • 1/2 teaspoon garlic butter cut in pieces, or 1 clove of thinly sliced garlic
  • 1 teaspoon dried oregano crushed
  • 1 teaspoon olive oil
  • 1/4 teaspoon truffle oil * optional
  • 40-60 g penne or fusili pasta use more pasta if you're serving this as a one-dish meal
For the Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon cracked black pepper or, to taste
  • salt to taste
Prep Time 15 minutes
Cook Time 20 minutes
Servings
1 portion
Ingredients
For the Pasta Salad
  • 60 g fresh white mushrooms sliced
  • 60 g grape or cherry tomatoes cut in halves
  • 10 g sundried tomatoes, in oil
  • 1/2 teaspoon garlic butter cut in pieces, or 1 clove of thinly sliced garlic
  • 1 teaspoon dried oregano crushed
  • 1 teaspoon olive oil
  • 1/4 teaspoon truffle oil * optional
  • 40-60 g penne or fusili pasta use more pasta if you're serving this as a one-dish meal
For the Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon cracked black pepper or, to taste
  • salt to taste
Instructions
  1. Preheat oven to 200°C. Arrange mushrooms and fresh tomatoes (with cut side facing up) in a suitably sized baking pan. Place sundried tomatoes on top.
  2. Sprinkle oregano and scatter garlic butter (or sliced garlic) over the mushrooms and tomatoes. Drizzle with olive oil (and truffle oil, if using). Roast for 12-18 minutes, or until the tomato skins begin and split and mushrooms are light brown in colour.
  3. While the mushrooms are roasting in the oven, prepare the pasta according to package instructions. To cook dry pasta, add salt to the water. When done, drain and set aside.
  4. To prepare the dressing, mix 1 tablespoon of olive oil and white wine vinegar and 1/2 teaspoon of cracked pepper in a small bowl.
  5. Toss cooked pasta in the prepared dressing. If you wish to serve the salad at room temperature, set aside and allow to cool.
  6. Add tomatoes, mushrooms and juices from the roasting tin to the pasta and dressing mixture. Toss to combine, then serve.