Portobello and Asparagus Salad

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Servings: 6 servings
Prep Time: 10 min
Cook Time: 12 min
Difficulty: Easy

Ingredients Add to grocery list

4   large portobello mushrooms, stems removed
1   bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoon olive oil
2 tablespoon fresh lemon juice
1 lb penne pasta, cooked
seasoning, recipe follows

1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes





Remove stems from portobello mushrooms. 

Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl. 

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat. 


Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months. 

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Reader Comments:


I'm reading the recipe and do you serve this cold or warm? Need to know soon, I'm making it tonight. Ken

By ken johnson on August 17, 2011


The seasoning can be stored for up to 6 months...not the salad. smile Happy cooking!

By Libbie Summers, Senior Food Editor on July 04, 2011


Are you sure you can store this salad for up to 6 months?

By Anomymous on June 15, 2011

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