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 caloriescarbohydrate: 53.6 gcholesterol: 9.2 mgfat: 20.7 gfiber: 5.2 gprotein: 14.9 gsaturatedFat: 5 gservingSize: -sodium: 332 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Catelli Bistro Grilled Portobello and Spinach Pasta Salad
Directions
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Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain, transfer to large bowl.
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.
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.