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Pancetta & Portobello Mushroom Caesar Pasta Salad
3 people added this to their Recipe Box
This holiday season give your guests the gift of a mouthwatering meal. The marriage of pancetta and portobello mushrooms laced in Newman's Own® Caesar Dressing make this a one-of-a-kind dish that's sure to impress.
Pancetta & Portobello Mushroom Caesar Pasta Salad
Ingredients
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8 oz (250 g) fusilli pasta, plain or whole wheat, cooked
3 large roasted portobello mushrooms, trimmed, cleaned and sliced
1 tbsp (5 mL) rosemary, finely chopped
1 clove garlic, minced
Olive oil as needed
6 slices pancetta, thinly sliced
1/4 cup (50 mL) grated Parmesan cheese
Parmesan shavings, as desired
Italian flat leaf parsley, finely chopped, as desired
Newman's Own® Caesar Dressing, as desired
Preparation:
Preheat oven to 500°F. Combine mushrooms, rosemary, and garlic in large bowl. Mix in oil. Spread mushrooms in single layer on large rimmed baking sheet; sprinkle with salt and pepper. Roast mushrooms until brown, stirring occasionally, about 12 minutes. Set aside.
In a fry pan over medium high heat render fat from pancetta and cook until desired crispiness. Remove pancetta from heat and place on paper towel to absorb any excess fat.
In a large bowl, toss pasta, sliced mushrooms, pancetta and Italian flat leaf parsley with Newman's Own® Caesar Dressing. Top with Parmesan shavings and serve.
In a fry pan over medium high heat render fat from pancetta and cook until desired crispiness. Remove pancetta from heat and place on paper towel to absorb any excess fat.
In a large bowl, toss pasta, sliced mushrooms, pancetta and Italian flat leaf parsley with Newman's Own® Caesar Dressing. Top with Parmesan shavings and serve.
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