Pasta Salad with tomatoes, mushroom, and onions

This is another one that I based on a recipe from Judi Strauss, which I got from one of her Beachwood classes.

Pasta salad with tomato, mushrooms, onions


  • 1 can chopped tomatoes
    • Or real tomatoes if they’re in season
  • 1 medium onion
    • Judi recommended sweet onions if you’re not cooking it; a yellow is fine for cooking
  • 10 oz mushrooms,  sliced
  • 2-4 cloves garlic, minced
  • 1/2 cup corn (optional)
  • 1/2 cup cooked chicken (optional)
  • 1/4 cup vinegar
    • I used balsamic since that’s what I had, but the original called for 3 Tablespoons balsamic and 1/4 cup red wine vinegar
    • Could probably use a little less than this, my mixture ended up a tad soupy
  • 2 Tablespoons (approx) of olive oil
    • Original called for a 1/2 cup, but I don’t think that much is necessary
  • Herbs/spices to taste
    • I used dried basil, an Italian herb mix, pepper, a little salt, and a bit of cayenne pepper
    • The original recipe called for 1/4 cup fresh parsley
  • Pasta
    • I like bowtie or rotini pasta for pasta salads

I cooked both the onion and the garlic, though you don’t have to. For the onion, I cooked it till it was still somewhat crisp but had lost some of its “bite.”

Mix together everything but the pasta, and let sit in the fridge for a few hours or overnight.

Cook the pasta, and serve with the mix. You can serve it with the pasta hot or cold, I think either is delicious. I also think it’s fine to store the pasta and the mix in the same container, if you’re fine with cold pasta.

The combination of flavors is really amazing!

This entry was posted in Recipe.

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