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

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 to 8 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Balsamic Vinaigrette:

Directions

Instructions Checklist
  • Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.

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  • 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.

Cook's Notes:

Top salad with grilled chicken breast for added protein if desired.

You can replace goat cheese with shaved Asiago or Parmesan cheese.

Use a spoon to scrape out the gills from mushroom caps.

Nutrition Facts

447 calories; protein 14.9g 30% DV; carbohydrates 53.6g 17% DV; fat 20.7g 32% DV; cholesterol 9.2mg 3% DV; sodium 332mg 13% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/24/2018
I added some pesto to this. I think an increase in the proportion of vegetables to pasta would have been better. Read More