Catelli Bistro Grilled Portobello and Spinach Pasta Salad
Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(375 g) package Catelli Bistro® Tri-Colour Penne
- 1cup chopped asparagus
- 3portobello mushroom caps, gills removed
- 1tablespoon olive oil
- ¼teaspoon salt
- ¼teaspoon freshly ground pepper
- 2cups baby spinach
- ½cup thinly sliced red onion
- ½cup sliced sun-dried tomatoes, drained (packed in oil)
- ½cup crumbled goat cheese
- 2tablespoons chopped fresh basil
- ⅓cup olive oil
- 2tablespoons balsamic vinegar
- 2teaspoons lemon juice
- ½teaspoon Dijon mustard
- 1clove garlic, minced
- ¼teaspoon salt
- ¼teaspoon freshly ground pepper
Instructions
Step 1
Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.Step 2
Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.Step 3
Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.Step 4
Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.