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    Home » Budget Recipes

    Spinach Pasta Salad with Roasted Mushrooms

    Published: May 19, 2013 · Modified: Mar 15, 2024 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
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    Warmer weather means that soups give way to salads. Enjoy this hearty pasta salad and celebrate the retreat of winter.

    spinach and pasta salad

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    I am a salad girl at heart. From the salad bar to the epic Caesar, I love filling up on chilled, fresh greens, savory dressings, and whatever goodies I can find while rummaging in the fridge or pantry.

    My people, mostly males aged 8 to 50, have a little harder time wrapping their heads around salad as a meal. But, I’ve convinced the elder Mr. Fisher that salad, if liberally dosed with pasta and/or protein, does count.

    This salad brings together dark leafy greens, umami-touched mushrooms, juicy tomatoes, and hearty pasta. It’s perfect for packing or simply enjoying out on the patio.

    This particular version is meatless as well as dairy-free. You can easily add grilled steak, chicken, or shrimp to make it heartier. A sprinkle of parmesan would not be amiss. If you want to ditch the gluten, sub in some rice pasta. It’s all good.

    And it’s perfect for the upcoming hot summer days.

    spinach salad with pasta and mushrooms

    The mushrooms in this recipe are roasted in the oven, allowing you free hands to stir the pasta and whisk the dressing. If you’d rather not heat the oven, feel free to saute the mushrooms quickly on the stove top.

    Take advantage of summer tomato sales to reduce the cost of this dish. And keep an eye open in the produce section; spinach and mushrooms are often marked down in order to move them quickly.

     

    A bowl of spinach and pasta

    Spinach Pasta Salad with Roasted Mushrooms

    A simple pasta salad gets enriched with roasted mushrooms, spinach, and tomatoes for a delightful vegetarian dish.
    5 from 1 vote
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Calories: 320kcal
    Author: Jessica Fisher
    Cost: $6

    Ingredients

    • 8 oz mushrooms (sliced)
    • 2 tablespoon olive oil
    • 1 clove garlic chopped
    • salt
    • black pepper
    • 1 lb rotini pasta
    • ¼ cup white wine vinegar
    • 1 teaspoon chopped fresh thyme
    • ½ teaspoon salt
    • ½ teaspoon smoked paprika
    • ⅛ teaspoon black pepper
    • ¼ cup olive oil
    • 4 cups baby spinach
    • 10-ounce box grape tomatoes cut in half
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper.
    • In a large mixing bowl, combine the mushrooms, olive oil, and garlic. Season to taste with salt and pepper. Spread the mushrooms on the baking sheet and roast for 15 minutes. Remove from oven and allow to cool.
      8 oz mushrooms (sliced), 2 tablespoon olive oil, 1 clove garlic, salt, black pepper
    • Cook the pasta in a large pot of salted water, according to package directions. Drain and rinse.
      1 lb rotini pasta
    • In a small dish or jar combine the vinegar, thyme, salt, paprika, and black pepper. Whisk in the olive oil or add the oil, cap the jar, and shake vigorously.
      ¼ cup white wine vinegar, 1 teaspoon chopped fresh thyme, ½ teaspoon salt, ½ teaspoon smoked paprika, ⅛ teaspoon black pepper, ¼ cup olive oil
    • In a large salad bowl, combine the pasta, mushrooms, spinach, and tomatoes. Drizzle with the dressing and toss to coat.
      4 cups baby spinach, 10-ounce box grape tomatoes
    • Serve chilled or at room temperature.

    Notes

    Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.

    Nutrition

    Calories: 320kcal | Carbohydrates: 46g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 165mg | Potassium: 421mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1775IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
    « Easy Fruit Salad
    Quick, Easy, and Elegant Afternoon Snacks »
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    Comments

    1. Joshua Hampton (Cooking Classes San Diego)

      May 20, 2013 at 3:14 pm

      Yes, I can definitely see this with shrimp or some slivers of grilled meat. This is a beautiful salad. Thanks for sharing it.

      Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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