Catelli Bistro Grilled Portobello and Spinach Pasta Salad recipe

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Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Penne
1 cup chopped asparagus
3 portobello mushroom caps, gills removed
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups baby spinach
½ cup thinly sliced red onion
½ cup sliced sun-dried tomatoes, drained (packed in oil)
½ cup crumbled goat cheese
2 tablespoons chopped fresh basil
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Nutrition Info

446.8 calories
carbohydrate: 53.6 g
cholesterol: 9.2 mg
fat: 20.7 g
fiber: 5.2 g
protein: 14.9 g
saturatedFat: 5 g
servingSize: -
sodium: 332 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain, transfer to large bowl.

  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.

  3. Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.

  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.

Recipe Yield

6 to 8 servings

Recipe Note

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

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