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Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast

Contributed by Eileen Goltz

1/3 cup balsamic vinegar
1/2 cup olive oil plus 2 tablespoons
salt and pepper to taste
1 to 1 1/2 cup chopped fresh tomatoes
3 cups cooked penne pasta
4 Portobello mushrooms, cut into thin strips
1 pound fresh asparagus, trimmed and chopped
1 1/2 cups white wine
1 tablespoon minced garlic

Instructions:

Place the cooked pasta and tomatoes in a large bowl and set it aside. In another bowl whisk together the vinegar, 1/2 cup olive oil and salt and pepper. Pour the dressing over the pasta and tomatoes in a large bowl and set aside. In a skillet saute the mushrooms, asparagus and garlic in the 2 tablespoons of olive oil until they are just soft, about 3 or 4 minutes. Reduce heat to low and add wine. Allow to cook until wine has cooked down and reduced to just a few tablespoons. Pour the mixture over the pasta and tomatoes and toss gently. Allow the salad to marinate for at least one hour and serve cold, or reheat. 

>Notes: An effortless stick to your ribs side dish that’s great to have before a fast.