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Cooking Tips
- Grill the Portobello mushrooms until they are tender and slightly charred to enhance their natural umami flavor.
- Use fresh spinach leaves for a bright, crisp texture. Baby spinach works especially well.
- Toss the pasta with the dressing while it’s still warm to help it absorb more flavor.
Ingredients 0/16
Why You'll Love Making This
Step 1
Cook the pasta according to the package instructions. When there are about three minutes left, toss in the asparagus so it cooks just right. Once everything is tender, drain it and move it to a large bowl.
Step 2
While the pasta is cooking, heat up your grill to medium-high. Brush the mushroom caps with some olive oil and season them with salt and pepper. Grill the mushrooms for around five minutes on each side until they’re nicely marked and soft. Once done, take them off the grill and slice them up.
Step 3
Whisk together the olive oil, balsamic vinegar, lemon juice, mustard, garlic, and a pinch of salt and pepper to make the dressing.
Step 4
Add the grilled mushrooms, fresh spinach, sliced onion, and sun-dried tomatoes to the pasta and asparagus. Pour the dressing over everything and give it a good toss so all the flavors come together. Let the salad sit for about half an hour to let everything soak in.
Step 5
Just before serving, sprinkle some goat cheese and fresh basil on top for a tasty finish.
