Step 1

Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Arrange mushrooms and tomato halves, cut sides up, in the prepared pan. Sprinkle with garlic and oregano. Drizzle with 1 tablespoon olive oil. Roast, uncovered, for 20 to 25 minutes or until tomatoes are soft and skins begin to split and mushrooms are light brown.

Step 2

Meanwhile, cook pasta according to package directions, lightly salting the pasta water; drain. In a large bowl whisk together 2 tablespoons olive oil, vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.

Step 3

To pasta mixture, add tomato-mushroom mixture and any drippings from the pan, beans, and basil. Toss to combine. Serve at room temperature on four serving plates. Top salads with shaved Parmesan.