Portobello and Asparagus Salad

Ingredients

• 1 bunch asparagus fresh
• 1 teaspoon pepper black freshly ground
• 1 pound penne pasta cooked
• 1 teaspoon parsley flakes dried
• 1.5 teaspoons garlic powder 
• 1 pint grape tomatoes halved
• 2 tablespoons juice of lemon fresh
• 3 tablespoons olive oil 
• 1.5 teaspoons onion powder 
• 2 teaspoons oregano dried
• 4 large portabello mushrooms 
• 1 teaspoon salt 

Equipment

• bowl
• grill

Directions

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.
3. Cut mushrooms into thin strips; place in a medium bowl.
4. Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally.
5. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.
6. Grill tomatoes, cut side down, over medium heat for 3 minutes.
7. Add to mushrooms and asparagus and toss in the pasta.
8. Drizzle with lemon juice and olive oil.
9. Sprinkle with seasoning, tossing gently to coat.
10. Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.