Easy 91 min

Catelli Bistro Grilled Portobello and Spinach Pasta Salad

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Prep

21 min

Cook

70 min

Total

91 min

Ingredients (11)

1 (375 g) package Catelli Bistro® Tri-Colour Penne g

1 cup chopped asparagus g

3 portobello mushroom caps, gills removed g

1 tablespoon olive oil g

¼ teaspoon salt g

¼ teaspoon freshly ground pepper g

2 cups baby spinach g

½ cup thinly sliced red onion g

½ cup sliced sun-dried tomatoes, drained (packed in oil) g

½ cup crumbled goat cheese g

2 tablespoons chopped fresh basil g

Nutrition

kcal

fat

carbs

protein

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.