Recipe

Portobello-Asiago Pasta Salad

By: 

Linden Hills Co-op

Recipe Information

Total Time: 

40 minutes

Servings: 

4-6

The hearty flavor of portobello mushrooms give extra heft to this delicious side.

Ingredients

  • 8 ounces dry penne pasta
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 large portobello mushrooms, halved and sliced about 1/4” thick
  • 1 red bell pepper, sliced into 1/4” strips
  • 1 bunch scallions, sliced
  • 1 cup Asiago dressing (see below)

Dressing

  • 6 tablespoons mayonnaise
  • 2 tablespoons milk or buttermilk
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh basil, chopped or pureed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 ounces Asiago cheese, shredded

Preparation

  1. Preheat oven to 400°F.
  2. Cook pasta as directed. Drain and cool.
  3. Place prepped mushrooms and peppers on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes. Remove and let cool.
  4. In a small bowl, whisk together all dressing ingredients.
  5. In a large bowl, combine pasta, cooked vegetables, scallions, and Asiago dressing.

Serving Suggestion

Delicious served with Caesar or mixed-green salad. A nice accompaniment to grilled chicken breast.

Nutritional Information

381 calories, 11 g. fat, 16 mg. cholesterol, 357 mg. sodium, 54 g. carbohydrate, 10 g. fiber, 19 g. protein

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