Catelli Bistro Grilled Portobello and Spinach Pasta Salad

Catelli Bistro Grilled Portobello and Spinach Pasta Salad Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Balsamic Vinaigrette:

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 30 mins

    SERVING : 6

    YIELD : 6 to 8 servings

  • 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.

Per Serving: 447 calories; protein 14.9g; carbohydrates 53.6g; fat 20.7g; cholesterol 9.2mg; sodium 332mg. Top salad with grilled chicken breast for added protein if desired.