Catelli Bistro's Pasta Salad with Grilled Portobello and Spinach

This vibrant pasta salad combines tender grilled portobello mushrooms with fresh spinach for a delicious and healthy twist. Perfect for a quick lunch or a light dinner, it’s easy to make and full of flavor.

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TIME35 min

SERVINGS4

RATINGNew

Catelli Bistro's Pasta Salad with Grilled Portobello and Spinach

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by cooking 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.

02

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.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Grill the portobello mushrooms until they are tender and slightly charred for the best flavor.
- Use fresh spinach rather than baby spinach for a stronger texture and taste.
- Toss the pasta while still warm with the dressing to help it absorb more flavor.

Why you’ll love it

This dish combines hearty grilled mushrooms with fresh spinach and pasta, creating a perfect balance of textures and flavors. It’s both satisfying and light, making it a great option for warm days or as a side at any meal. The mix of ingredients is nutritious and colorful, pleasing both the eyes and the palate.

Serving ideas

Serve this salad chilled or at room temperature alongside grilled chicken or fish for a complete meal. It also works well as a picnic dish or a hearty lunch on its own. Adding some toasted nuts or crumbled feta cheese can provide extra richness and crunch.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled and give it a gentle stir before serving again. If the pasta absorbs too much dressing, add a splash of olive oil or lemon juice to refresh the flavors.