Name: Catelli Bistro Grilled Portobello and Spinach Pasta Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Catelli Bistro® Tri-Colour Penne - 1 (375 g) package; Chopped asparagus - 1 cup; Portobello mushroom caps, gills removed - 3; Olive oil - 1 tablespoon; Salt - ¼ teaspoon; Freshly ground pepper - ¼ teaspoon; Baby spinach - 2 cups; Thinly sliced red onion - ½ cup; Sliced sun-dried tomatoes, drained (packed in oil) - ½ cup; Crumbled goat cheese - ½ cup; Chopped fresh basil - 2 tablespoons; Olive oil - ⅓ cup; Balsamic Vinegar - 2 tablespoons; Lemon juice - 2 teaspoons; Dijon mustard - ½ teaspoon; Garlic, minced - 1 clove; Salt - ¼ teaspoon; Freshly ground pepper - ¼ teaspoon

Catelli Bistro Grilled Portobello and Spinach Pasta Salad

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Catelli Bistro Grilled Portobello and Spinach Pasta Salad

1. Catelli Bistro® Tri-Colour Penne - 1 (375 g) package

2. Chopped asparagus - 1 cup

3. Portobello mushroom caps, gills removed - 3

4. Olive oil - 1 tablespoon

5. Salt - ¼ teaspoon

6. Freshly ground pepper - ¼ teaspoon

7. Baby spinach - 2 cups

8. Thinly sliced red onion - ½ cup

9. Sliced sun-dried tomatoes, drained (packed in oil) - ½ cup

10. Crumbled goat cheese - ½ cup

11. Chopped fresh basil - 2 tablespoons

12. Olive oil - ⅓ cup

13. Balsamic Vinegar - 2 tablespoons

14. Lemon juice - 2 teaspoons

15. Dijon mustard - ½ teaspoon

16. Garlic, minced - 1 clove

17. Salt - ¼ teaspoon

18. Freshly ground pepper - ¼ teaspoon

How to cook deliciously - Catelli Bistro Grilled Portobello and Spinach Pasta Salad

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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.