Catelli Bistro Grilled Portobello And Spinach Pasta Salad

• 1 (375 g) package Catelli Bistro(R) 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

1. Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
2. 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.
3. Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
4. 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.

tri, asparagus, portobello mushroom caps, olive oil, salt, freshly ground pepper, baby spinach, red onion, tomatoes, goat cheese, fresh basil, vinaigrette, olive oil, balsamic vinegar, lemon juice, mustard, clove garlic, salt, freshly ground pepper

Taken from www.allrecipes.com/recipe/247075/catelli-bistro-grilled-portobello-and-spinach-pasta-salad/ (may not work)