Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
6
Yield:
6 to 8 servings
Ingredients
Balsamic Vinaigrette:
- ⅓cupolive oil
- 2tablespoonsbalsamic vinegar
- 2teaspoonslemon juice
- ½teaspoonDijon mustard
- 1clovegarlic, minced
- ¼teaspoonsalt
- ¼teaspoonfreshly ground pepper
Directions
Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
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 (per serving)
| 447 | Calories |
| 21g | Fat |
| 54g | Carbs |
| 15g | Protein |
