Portobello-Asiago Pasta Salad

Name: Portobello-Asiago Pasta Salad
Total time: 40 min
Yield: 4-6
Ingredients: Ingredients 8 ounces dry penne pasta 1 tablespoon olive oil 1/2 teaspoon black pepper 2 large portobello mushrooms, halved and sliced about 1/4&rdquo; thick 1 red bell pepper, sliced into 1/4&rdquo; strips 1 bunch scallions, sliced 1 cup Asiago dressing (see below) Dressing 6 tablespoons mayonnaise 2 tablespoons milk or buttermilk 1 tablespoon lemon juice 2 tablespoons fresh basil, chopped or pureed 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper 3 ounces Asiago cheese, shredded

By:

Linden Hills Co-op

Recipe Information

Total Time:

40 minutes

Servings:

4-6

The hearty flavor of portobello mushrooms give extra heft to this delicious side.

Ingredients

8 ounces dry penne pasta
1 tablespoon olive oil
1/2 teaspoon black pepper
2 large portobello mushrooms, halved and sliced about 1/4” thick
1 red bell pepper, sliced into 1/4” strips
1 bunch scallions, sliced
1 cup Asiago dressing (see below)

Dressing

6 tablespoons mayonnaise
2 tablespoons milk or buttermilk
1 tablespoon lemon juice
2 tablespoons fresh basil, chopped or pureed
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 ounces Asiago cheese, shredded

Preparation

Preheat oven to 400°F.
Cook pasta as directed. Drain and cool.
Place prepped mushrooms and peppers on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes. Remove and let cool.
In a small bowl, whisk together all dressing ingredients.
In a large bowl, combine pasta, cooked vegetables, scallions, and Asiago dressing.