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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.
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-120 Min
Serves
icon-servings-16 to 8
Grilled Portobello and Spinach Pasta Salad
Catelli Tricolour Penne Rigate

Ingredients

  • 1 pkg (375 g)Catelli Tri-Colour Penne
  • 1 cup Chopped asparagus
  • 3 Portobello mushroom caps, gills removed
  • 1 tbsp (15 mL) Olive oil
  • 1/4 tsp (1 mL) Each salt and freshly ground pepper
  • 2 cups (500 mL) Baby spinach
  • 1/2 cup (125 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
  • 2 tbsp (30 mL) Chopped fresh basil
  • Balsamic Vinaigrette:
  • 1/3 cup (75 mL) Olive oil
  • 2 tbsp (30 mL) Balsamic vinegar
  • 2 tsp (10 mL) Lemon juice
  • 1/2 tsp (2 mL) Dijon mustard
  • 1 Clove garlic, minced
  • 1/4 tsp (1 mL) Each salt and freshly ground pepper

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.