THE RECIPE JOURNAL · Lunch
Pasta Salad with Grilled Portobello and Spinach from Catelli Bistro
This vibrant pasta salad combines tender grilled Portobello mushrooms with fresh spinach for a deliciously satisfying meal. It's perfect for a light lunch or a tasty side dish that’s easy to prepare and full of flavor.
FROM THE KITCHEN • Pasta Salad with Grilled Portobello and Spinach from Catelli Bistro
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the pasta according to the package instructions. A few minutes before it’s done, toss in the asparagus so it cooks along with the pasta. Once everything’s tender, drain it and transfer to a big bowl.
02
Step 2
While the pasta is cooking, heat up your grill or grill pan to medium-high. Brush the portobello mushrooms with olive oil and sprinkle them with a bit of salt and pepper. Grill the mushrooms for about 5 minutes on each side until they’re nicely marked and soft. Once done, take them off the grill and slice them up.
03
Step 3
Next, whisk together the olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt, and pepper to make a simple vinaigrette.
04
Step 4
Add the grilled mushrooms, fresh spinach, chopped onion, and sun-dried tomatoes to the pasta and asparagus. Pour the dressing over everything and toss gently so it’s all coated. Let the salad sit for about 30 minutes to let the flavors meld together.
05
Step 5
Right before serving, sprinkle the top with crumbled goat cheese and fresh basil leaves for a fresh, tangy finish.
Why you’ll love it
This dish combines hearty grilled mushrooms with fresh spinach and pasta, creating a perfect balance of flavors and textures. It’s both satisfying and light, making it ideal for warm days or as a healthy side at any meal. The ingredients are wholesome and easy to find, offering a quick way to enjoy something nutritious and delicious.
How to serve
Serve this salad chilled or at room temperature alongside grilled chicken or fish for a complete meal. It also works well as a standalone dish for picnics or potlucks. Garnishing with fresh herbs or a sprinkle of Parmesan can add an extra layer of taste.
Storage & leftovers
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and add it just before serving to maintain freshness. Give the salad a gentle toss before enjoying leftovers.
