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