Catelli Bistro Grilled Portobello and Spinach Pasta Salad


  • 1 (375 g) package Catelli Bistro 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


Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.

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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.