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.

Prep Time

15 Minutes

Cook Time

20 Minutes

Serves

6 to 8 People

Catelli Bistro Tri-Colour Penne View Pasta

Cooking Steps

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.

Ingredients

1 pkg (375 g)Catelli Bistro Tri-Colour Penne
chopped asparagus 1 cup
portobello mushroom caps, gills removed 3
olive oil 1 tbsp (15 mL)
each salt and freshly ground pepper 1/4 tsp (1 mL)
baby spinach 2 cups (500 mL)
thinly sliced red onion 1/2 cup (125 mL)
sliced sun-dried tomatoes, drained (packed in oil) 1/2 cup (125 mL)
crumbled goat cheese 1/2 cup (125 mL)
chopped fresh basil 2 tbsp (30 mL)
Balsamic Vinaigrette:
olive oil 1/3 cup (75 mL)
balsamic vinegar 2 tbsp (30 mL)
lemon juice 2 tsp (10 mL)
dijon mustard 1/2 tsp (2 mL)
clove garlic, minced 1
each salt and freshly ground pepper 1/4 tsp (1 mL)

Pasta By Brands

Pasta by Shape

Language: