I hope everyone is having a great summer, because I know I am. This past weekend I attended an awesome party and because it was potluck I decided to put some great new recipes to work.
I was assigned a "salad" dish and since it was outdoors I had to make a pasta salad that could withstand the summer heat. So I roasted some veggies added some pasta, olive oil, and lemon and developed this delicious Roasted portobello and asparagus pasta salad.
- 1lb box of tri-colored rotini pasta
- 1 bundle of asparagus
- 4 large portobello mushrooms (stems removed)
- 1 pint of grape tomatoes (halved)
- 4 tbs of lemon pepper seasoning
- 3 tbs of olive oil
Pasta Seasoning Ingredients
- 4 tbs of olive oil
- 2 tbs of lemon juice
- 1 tsp of pepper
- 2 tsp of dried oregano
- 1 1/2 tsp of onion powder
- 1 1/2 tsp of garlic powder
- 1 tsp of dried parsley
Bake: 350°F Baking Time: 15 minutes Serving Size: 8-10 people
How to Put it Together:
- Bring water to a boil and cook pasta according to the box directions, drain, and set aside in a large mixing bowl.
- Add in 4 tbs of olive oil and toss, this will help prevent the pasta from sticking together.
- Preheat your oven to In 350°F and in a small bowl combine the other 4 tbs of olive oil and mix in the 4 tbs of lemon pepper seasoning to form a paste.
- Clean and de-steam the mushrooms
- Clean and remove the tough bottom part of the asparagus by cutting off an inch of the asparagus ends.
- Rub the mushrooms and asparagus with the lemon pepper paste you created and place on a baking sheet and place in the oven for 15 minutes
- Once your veggies are done cooking, cut the asparagus into thirds and slice the mushrooms down the middle and across about 4 times to get nice bite sized pieces. Then add it to the pasta.
- Add your halved grape tomatoes into the bowl as well and toss the mixture.
- Now its time to add the rest of your ingredients: lemon juice, pepper, oregano, onion powder, garlic powder, and parsley.
- Toss the mixture until all ingredients are evenly coated.
- Serve this dish cold right out of the fridge or at room temperature. Either way it is delicious and will complement whatever you throw on the grill.
Eat Well & Adventure On,