Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 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. 

Serving Size

Notes

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

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast • Chicken Pot Pie Soup – Sukkot

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