Mushroom & Rocket Pasta Salad
30 Minutes Prep
4 Servings
A delicious pasta salad that can be served hot or cold. Perfect comfort food for the warmer seasons, or during the cooler seasons when you’re feeling like something fresh and light.
Ingredient List
- 625g Latina™ Fresh Spinach & Ricotta Agnolotti
- 500g Coles white fresh sliced mushrooms
- 200g Perino tomatoes, halved
- 120g rocket
- 1 tablespoon fresh thyme, chopped
- 1/3 cup shaved parmesan, plus extra for serving
- 2/3 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon sea salt
- Pinch of freshly ground pepper
Dressing:
- zest and juice of 1 lemon
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
Preparation
- Preheat oven to 200 degrees. Toss mushrooms in olive oil, 1/2 teaspoon of salt, and fresh thyme. Spread out onto a baking sheet in a single layer and roast for 15 minutes.
- While mushrooms are roasting, bring a large pot of salted water to a boil. Once boiling, add the Spinach & Ricotta Agnolotti and cook according to pack
- Whisk together all of the ingredients for the lemon vinaigrette dressing.
- Once mushrooms are done, remove from oven and set aside in a separate bowl to cool.
- Drain pasta and toss with a little oil and a few ice cubes to quickly cool (or place it in the fridge to cool).
- Once pasta is cool, toss with roasted mushrooms, rocket, tomatoes, lemon vinaigrette dressing and parmesan. Top with additional shaved parmesan and serve.
