Catelli Bistro Grilled Portobello and Spinach Pasta Salad

Name: Catelli Bistro Grilled Portobello and Spinach Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Ingredients: 1 (375 g) package Catelli Bistro® Tri-Colour Penne; 1 cup chopped asparagus; 3 portobello mushroom caps, gills removed; 1 tablespoon olive oil; 0.25 teaspoon salt; 0.25 teaspoon freshly ground pepper; 2 cups baby spinach; 0.5 cup thinly sliced red onion; 0.5 cup sliced sun-dried tomatoes, drained (packed in oil); 0.5 cup crumbled goat cheese; 2 tablespoons chopped fresh basil; 0.33333334326744 cup olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons lemon juice; 0.5 teaspoon Dijon mustard; 1 clove garlic, minced; 0.25 teaspoon salt; 0.25 teaspoon freshly ground pepper

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Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Submitted by Catelli

Updated on July 10, 2019

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hr 5 mins

Servings:

6

Yield:

6 to 8 servings

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Ingredients

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Original recipe (1X) yields 6 servings

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

Balsamic Vinaigrette:

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

Directions

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.

Cook's Notes:

Top salad with grilled chicken 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.

Nutrition Facts (per serving)

447	Calories
21g	Fat
54g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 447
% Daily Value *
Total Fat 21g	27%
Saturated Fat 5g	25%
Cholesterol 9mg	3%
Sodium 332mg	14%
Total Carbohydrate 54g	19%
Dietary Fiber 5g	19%
Total Sugars 7g
Protein 15g	30%
Vitamin C 15mg	17%
Calcium 66mg	5%
Iron 2mg	9%
Potassium 562mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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