Catelli Bistro Grilled Portobello and Spinach Pasta Salad

Name: Catelli Bistro Grilled Portobello and Spinach Pasta Salad
Total time: 65
Yield: 6
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

Recipe by Catelli from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

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1 (375 g) package Catelli Bistro® Tri-Colour Penne
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1 cup chopped asparagus
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3 portobello mushroom caps, gills removed
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1 tablespoon olive oil
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¼ teaspoon salt
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¼ teaspoon freshly ground pepper
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2 cups baby spinach
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½ cup thinly sliced red onion
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½ cup sliced sun-dried tomatoes, drained (packed in oil)

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½ cup crumbled goat cheese
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2 tablespoons chopped fresh basil
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⅓ cup olive oil
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2 tablespoons balsamic vinegar
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2 teaspoons lemon juice
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½ teaspoon Dijon mustard
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1 clove garlic, minced
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¼ teaspoon salt
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¼ teaspoon freshly ground pepper

Instructions

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.