Portabella & Asparagus Pasta Salad
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| Tue, 07-15-2008 - 6:14pm |
4 large portobello mushrooms, stems removed
1 bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pound ww penne pasta, cooked (didn't use this much, probably 1/2)
Seasoning, recipe follows
Remove stems from portobello mushrooms.
Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender,
4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.
Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch
lengths; add to mushrooms in bowl.
Grill tomatoes, cut side down, over medium heat for 3 minutes. (I didn't bother with grilling the tomatoes)
Add to mushrooms and asparagus and toss in the pasta.
Drizzle with lemon juice and olive oil. Sprinkle with seasoning to taste (I used about 4 tsp), tossing gently to coat.
Seasoning:
1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes
Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.
Edited 7/15/2008 7:21 pm ET by firebird_mom







