Portabella & Asparagus Pasta Salad

iVillage Member
Registered: 10-04-2006
Portabella & Asparagus Pasta Salad
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.



















Photobucket - Video and Image HostingPhotobucket




Photobucket
Photobucket
Photobucket









Edited 7/15/2008 7:21 pm ET by firebird_mom


belizesig1
<meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1">