Penne Salad with Asparagus and Crimini Mushroom in Sun-Dried Tomato Vinaigrette

Crimini are baby portobello and have a firmer texture than the plain white mushrooms.  They stand up well in a salad.

• 1 pound penne pasta
• 1 pound asparagus
• 4 scallions, sliced on the diagonal
• 1/2 pound crimini mushrooms, finely sliced
• 1/2 pound spinach
• Grated parmigiano for serving (optional)

Vinaigrette

• 5 sun-dried tomatoes in oil, finely chopped
• 1/4 cup parsley, minced
• 2 medium cloves garlic, pressed through a press
• Salt and freshly milled pepper to taste
• 1/3 cup olive  oil
• 2 tablespoons white wine vinegar

Method

Put all ingredients for the vinaigrette into a food processor and pulse until emulsified.  Set aside to mellow for an hour.

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces. Peel the spears halfway up to the tips.  Only the lower part of the asparagus needs peeling.  Steam the spears over boiling water for 5 - 8 minutes. Test for doneness, but do not overcook.  Place in a large bowl along with scallions and the finely sliced crimini mushrooms. 

Cook the pasta according to package directions.  If you want a nice al dente pasta, test for doneness as packages tend to yield a pasta that is softer than al dente.  When pasta is cooked, drain well and mix with the vegetables and the  vinaigrette.  Cover and put in refrigerator to chill for about an hour.  When chilled, toss with the fresh spinach leaves.

Serve with grated parmigiano on the side, so diners can use or not according to taste.

Serves: 4

Contributor: Geraldine H. Sable

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