With tender rotini, mozzarella and a blend of veggies, this pasta salad has something for everyone. Season ingredients with the bold, sweet, garlicky flavor of McCormick® Garlic and Onion Black Pepper and Sea Salt All Purpose Seasoning and enjoy chilled.
15m
PREP TIME
30m
COOK TIME
230
CALORIES
9
INGREDIENTS
With tender rotini, mozzarella and a blend of veggies, this pasta salad has something for everyone. Season ingredients with the bold, sweet, garlicky flavor of McCormick® Garlic and Onion Black Pepper and Sea Salt All Purpose Seasoning and enjoy chilled.
15m
PREP TIME
30m
COOK TIME
230
CALORIES
9
INGREDIENTS
Ingredients 8 Servings
- 1 pound white button mushrooms, quartered
- 5 tablespoons olive oil, divided
- 3 1/2 teaspoons McCormick® Garlic and Onion, Black Pepper and Sea Salt All Purpose Seasoning, divided
- 8 ounces rotini pasta
- 1/4 cup white balsamic vinegar
- 2 teaspoons honey
- 1 cup fresh mozzarella pearls
- 1 cup baby spinach leaves
- 1/2 cup grape tomatoes, halved
INSTRUCTIONS
- 1 Preheat oven to 450°F. Toss mushrooms with 1 tablespoon of the oil in large bowl. Sprinkle with 1 teaspoon of the Seasoning; toss to coat evenly. Spread in single layer on foil-lined shallow baking pan. Roast 20 minutes or until mushrooms are golden brown, stirring halfway through cooking.
- 2 Meanwhile, cook pasta as directed on package. Rinse under cold water; drain well. Set aside.
- 3 Mix remaining 4 tablespoons olive oil, vinegar, honey and another 1 1/2 teaspoons of the Seasoning in large bowl until well blended. Add pasta, roasted mushrooms, mozzarella, spinach tomatoes, and remaining 1 teaspoon Seasoning; toss to coat well. Refrigerate until ready to serve.
NUTRITION INFORMATION
(per Serving)
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