Garden Vegetable Pasta Salad with Vidalia Onions

Vidalia onions are the star of this Garden Vegetable Pasta Salad, making it shine with flavor and antioxidants!

  • 8 oz. Uncooked pasta (we recommend rotini, penne, or farfalle)
  • 1 Medium RealSweet® Vidalia onion, chopped
  • 2 Tbsp. Unsalted butter
  • 2 c. Fresh spinach, chopped
  • 2 c. Mushrooms, washed, dried & chopped
  • ½ c. Kalamata olives, sliced
  • 1 tsp. Olive oil
  • Salt & pepper, as needed
  1. Preheat oven to 400º F.
  2. Cover a cookie sheet pan with parchment paper or use a non-stick pan and lay the onion pieces and mushrooms on the pan.
  3. Season lightly with salt and pepper and roast in the oven for 15 minutes.
  4. Remove from the oven and set aside until they’ve cooled.
  5. While the vegetables are roasting, cook pasta according to package directions.
  6. Once cooked, drain and toss with olive oil and set aside. In a large frying pan, melt the butter on medium-high heat and add the onions and mushrooms.
  7. Stir for 2 minutes.
  8. Reduce heat to medium, add spinach and olives, and cook for 2 minutes.
  9. Add the pasta to the pan and stir and season as needed. Serve warm or cool.