Catelli Bistro Grilled Portobello and Spinach Pasta Salad
Enjoy Catelli Bistro Grilled Portobello and Spinach Pasta Salad as part of a balanced diet. And best of all, it’s quick and easy to make!
Equipment
Ingredients
- 1 package Catelli Bistro® Tri-Colour Penne
- 1 cup chopped asparagus
- 4 Portobello mushroom caps, gills removed
- 1 tbsp olive oil
- 2 cups baby spinach
- ½ cup thinly sliced red onion
- ½ cup sliced sun-dried tomatoes, drained (
- ½ cup crumbled goat cheese
- 2 tbsp chopped fresh basil
- Salt and Pepper
For the dressing
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- ½ tbsp Dijon mustard
- 1 clove garlic, minced
- Salt and Pepper
Instructions
- Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
- Meanwhile, preheat the 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.
- Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
- 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.