Mushroom & Rocket Pasta Salad

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30 Minutes Prep
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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

  • Small check mark in a circle icon 625g Latina Fresh Spinach & Ricotta Agnolotti
  • Small check mark in a circle icon 500g Coles white fresh sliced mushrooms
  • Small check mark in a circle icon 200g Perino tomatoes, halved
  • Small check mark in a circle icon 120g rocket
  • Small check mark in a circle icon 1 tablespoon fresh thyme, chopped
  • Small check mark in a circle icon 1/3 cup shaved parmesan, plus extra for serving
  • Small check mark in a circle icon 2/3 tablespoon olive oil
  • Small check mark in a circle icon 1/2 teaspoon sea salt
  • Small check mark in a circle icon 1/2 teaspoon sea salt
  • Small check mark in a circle icon Pinch of freshly ground pepper
Dressing:
  • Small check mark in a circle icon zest and juice of 1 lemon
  • Small check mark in a circle icon 1 tablespoon dijon mustard
  • Small check mark in a circle icon 1/4 cup olive oil

Preparation

  1. 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.
  2. 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
  3. Whisk together all of the ingredients for the lemon vinaigrette dressing.
  4. Once mushrooms are done, remove from oven and set aside in a separate bowl to cool.
  5. Drain pasta and toss with a little oil and a few ice cubes to quickly cool (or place it in the fridge to cool).
  6. Once pasta is cool, toss with roasted mushrooms, rocket, tomatoes, lemon vinaigrette dressing and parmesan. Top with additional shaved parmesan and serve.

Featuring

family pack of ricotta & spinach agnolotti pasta serving four
Ricotta & Spinach Agnolotti 625g