Catelli Bistro Grilled Portobello and Spinach Pasta Salad Good Recipes

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Catelli Bistro Grilled Portobello and Spinach Pasta Salad

"Simple and sophisticated components come collectively to make a quick, vegetarian pasta salad this is perfect for weeknight dinners or even casual wonderful."

Ingredients :

1 (375 g) package deal Catelli Bistro® Tri-Colour Penne
1 cup chopped asparagus
3 portobello mushroom caps, gills removed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly floor pepper
2 cups infant spinach
half cup thinly sliced pink onion
half of cup sliced sun-dried tomatoes, tired (packed in oil)
half cup crumbled goat cheese
2 tablespoons chopped sparkling basil
Balsamic Vinaigrette:
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
half teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/four teaspoon freshly floor pepper

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H5M

Cook pasta according to package instructions. Add asparagus in remaining three minutes of cooking time. Drain; transfer to large bowl.
Meanwhile, preheat indoor or outdoor grill to medium-excessive heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 mins consistent with facet or until grill-marked and soft. 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 combination; toss with dressing till evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

Notes :

Top salad with grilled fowl breast for added protein if desired.
You can replace goat cheese with shaved Asiago or Parmesan cheese.
Use a spoon to scrape out the gills from mushroom caps.

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