Portobello and Asparagus Salad

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  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 6 servings
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4 large portobello mushrooms, stems removed

1 bunch fresh asparagus, tough ends removed

1 pint grape tomatoes, halved

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 pound 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


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


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