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Greek-style mushroom pasta salad

Greek-style mushroom pasta salad

Total Time
35 min
15 min
20 min
Greek-style mushroom pasta salad is a delicious and healthy dish that is perfect for a low-Point lunch or dinner. Recipe featured in 'The 20-kilo challenge' cookbook.


Red capsicum

1 medium, sliced


3 medium, thinly sliced


600 g, mixed variety, (see tip)

Wholemeal pasta, dry

190 g, penne variety

Sun-dried tomato, not in oil

½ cup(s), chopped, (30g)

Pitted kalamata olives

cup(s), halved, (55g)

Basil pesto

cup(s), (85g)

Lemon juice

2 tbs

Fresh basil

½ cup(s), small leaves


2 cup(s), baby leaves, (60g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200⁰C. Line 2 baking trays with baking paper. Spread capsicum and zucchini over 1 prepared tray. Lightly spray with oil. Place on top shelf in oven. Spread mushrooms over the other prepared tray. Lightly spray with oil. Place on shelf under vegetables. Bake for 15–20 minutes, until vegetables and mushrooms are tender.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, then refresh under cold water and drain well. Transfer pasta to a large bowl. Add roasted vegetables, mushrooms and remaining ingredients. Toss well to combine. Serve.


COOK'S TIP: Try a mix of portobello, Swiss brown and button mushrooms. Thickly slice portobello mushrooms and halve any large Swiss brown or button mushrooms. Leave small mushrooms whole. TO REFRIGERATE: Salad, without basil and rocket leaves, can be stored in a reusable container for up to 2 days. Add basil and rocket leaves and toss well just before serving.