Monday, July 23, 2012

Roasted Portobello & Asparagus Pasta Salad

Roasted Portobello and Asparagus Pasta Salad
Hello!
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. 


Ingredients
  • 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:
  1. Bring water to a boil and cook pasta according to the box directions, drain, and set aside in a large mixing bowl.
    1. Add in 4 tbs of olive oil and toss, this will help prevent the pasta from sticking together.
  2. 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.
  3. Clean and de-steam the mushrooms 
  4. Clean and remove the tough bottom part of the asparagus by cutting off an inch of the asparagus ends.
  5. 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
  6. 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.
  7. Add your halved grape tomatoes into the bowl as well and toss the mixture.
  8. Now its time to add the rest of your ingredients: lemon juice, pepper, oregano, onion powder, garlic powder, and parsley.
  9. Toss the mixture until all ingredients are evenly coated. 

Serving:
  • 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.

Tools:

Eat Well & Adventure On,
Kat