Catelli Bistro Grilled Portobello And Spinach Pasta Salad Recipe

Name: Catelli Bistro Grilled Portobello And Spinach Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (375 g) package Catelli Bistro(R) 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 ground pepper; 2 cups baby spinach; 1/2 cup thinly sliced red onion; 1/2 cup sliced sun-dried tomatoes, drained (packed in oil); 1/2 cup crumbled goat cheese; 2 tablespoons chopped fresh basil; Balsamic Vinaigrette:; 1/3 cup olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons lemon juice; 1/2 teaspoon Dijon mustard; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1 (375 g) package Catelli Bistro(R) 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 ground pepper
2 cups baby spinach
1/2 cup thinly sliced red onion
1/2 cup sliced sun-dried tomatoes, drained (packed in oil)
1/2 cup crumbled goat cheese
2 tablespoons chopped fresh basil
Balsamic Vinaigrette:
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1
Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
2
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.
3
Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
4
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.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (375 g) package Catelli Bistro(R) Tri-Colour Penne, 1 cup chopped asparagus, 3 portobello mushroom caps, gills removed, 1 tablespoon olive oil, and more.

Yes, Catelli Bistro Grilled Portobello And Spinach Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Catelli Bistro Grilled Portobello And Spinach Pasta Salad

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