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Catelli Bistro Grilled Portobello and Spinach Pasta Salad

Rated as 4.67 out of 5 Stars

"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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1 h 5 m servings 447
Original recipe yields 6 servings (6 to 8 servings)


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  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.


  • 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

Per Serving: 447 calories; 20.7 53.6 14.9 9 332 Full nutrition

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I added some pesto to this. I think an increase in the proportion of vegetables to pasta would have been better.