Catelli Bistro Grilled Portobello And Spinach Pasta Salad Recipes

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CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD



Catelli Bistro Grilled Portobello and Spinach Pasta Salad image

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Provided by Catelli®

Categories     Trusted Brands: Recipes and Tips     Catelli®

Time 1h5m

Yield 6

Number Of Ingredients 18

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
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • 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.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 53.6 g, Cholesterol 9.2 mg, Fat 20.7 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 7.4 g

PORTOBELLO-SPINACH SALAD



Portobello-Spinach Salad image

This salad could make a great entree as well as a side. The combination of the onions and the portobello mushrooms is so delicious, further enhanced by the flavorful dressing.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 14

4-1/2 teaspoons balsamic vinegar
2 tablespoons plus 1-1/2 teaspoons olive oil
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons Dijon mustard
1 small garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 large portobello mushroom, sliced
1 small onion, thinly sliced
1 tablespoon olive oil
2 cups fresh baby spinach
1/2 cup cherry tomatoes, halved
2 tablespoons crumbled Gorgonzola cheese

Steps:

  • In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 290 calories, Fat 26g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 367mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD



Catelli Bistro Grilled Portobello and Spinach Pasta Salad image

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Provided by Catelli

Categories     Catelli®

Time 1h5m

Yield 6

Number Of Ingredients 18

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
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • 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.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 53.6 g, Cholesterol 9.2 mg, Fat 20.7 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 7.4 g

CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD



Catelli Bistro Grilled Portobello and Spinach Pasta Salad image

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Provided by Catelli

Categories     Catelli®

Time 1h5m

Yield 6

Number Of Ingredients 18

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
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • 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.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 53.6 g, Cholesterol 9.2 mg, Fat 20.7 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 7.4 g

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