Catelli Bistro Grilled Portobello and Spinach Pasta Salad

Ingredients and Weight:

• 1 pound Catelli Bistro Pasta
• 2 large portobello mushrooms (12 ounces)
• 1 cup grape tomatoes
• 1/2 cup kalamata olives
• 1 red bell pepper, sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup chopped fresh spinach
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

12 minutes for the pasta

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Cook the pasta according to the package directions. Drain and rinse with cold water.
2. Meanwhile, grill the portobello mushrooms over medium heat until tender and charred, about 4 minutes per side.
3. Slice the grilled portobello mushrooms and add them to a large bowl along with the cooked pasta, grape tomatoes, kalamata olives, bell pepper, red onion, spinach, feta cheese, and parsley.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
5. Pour the dressing over the salad and toss to coat.
6. Serve immediately or chill for later.

Nutritional Information:

Per serving:

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 320mg
• Total Carbohydrates: 45g
• Dietary Fiber: 5g
• Sugar: 10g
• Protein: 15g

Dish Characteristics:

• Vibrant and colorful
• Savory and herbaceous
• Refreshing and light
• Suitable for a variety of occasions
• Easy to make ahead

User Comments:

• "This salad is so flavorful and satisfying. I love the combination of grilled portobello mushrooms and spinach."
• "I made this salad for a party and it was a hit! Everyone raved about the delicious dressing."
• "This is a great summer salad that is easy to make and perfect for hot days."
• "I substituted quinoa for the pasta and it turned out just as good."
• "I added some grilled chicken to the salad for some extra protein."

Special Precautions and Tips:

• Use fresh, high-quality ingredients for the best flavor.
• Be sure to grill the portobello mushrooms until they are tender but not overcooked.
• If you are making this salad ahead of time, wait to add the dressing until just before serving.
• This salad is also delicious served warm or at room temperature.