Catelli Bistro's Pasta Salad with Grilled Portobello and Spinach

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
• Balsamic Vinaigrette:
• 2 tablespoons balsamic vinegar
• 2 teaspoons lemon juice
• ½ teaspoon Dijon mustard
• 1 clove garlic, minced

Step 1

Cook the pasta according to the package instructions. When there are about 3 minutes left, toss in the asparagus so it cooks just right. Drain everything and transfer it to a large bowl. While the pasta is cooking, heat up your grill—whether it’s indoors or outside—to medium-high. Brush the portobello mushrooms with olive oil and season them with a bit of salt and pepper. Grill the mushrooms for about 5 minutes on each side until they’re tender and have nice grill marks. Once done, take them off the grill and slice them up.

Step 2

For the dressing, whisk together olive oil, balsamic vinegar, lemon juice, mustard, minced garlic, salt, and pepper until it’s well combined. Add the grilled mushrooms, fresh spinach, sliced red onion, and sun-dried tomatoes to the pasta and asparagus. Pour the dressing over everything and toss gently so all the flavors come together. Let the salad sit for about 30 minutes to allow the flavors to meld. Just before serving, sprinkle crumbled goat cheese and fresh basil on top.