Catelli Bistro Grilled Portobello And Spinach Pasta Salad - cooking recipe

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

Preparation

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.