Portobello Penne Pasta Salad

Portobello Penne Pasta Salad

Ingredients:
2 cups penne pasta, uncooked
4 Portobello mushroom caps
¼ cup red wine vinegar
6 tablespoons extra-virgin olive oil
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon lemon pepper
1/8 teaspoon Hungarian paprika, sweet
1/8 teaspoon dried dill
1/3 cup celery, diced
1 tablespoon flat-leaf parsley, minced
2 tablespoons shallots, diced
1 garlic clove, finely minced

Directions:
1. Cook pasta according to package instructions. Drain and rinse pasta.
Add to a large mixing bowl. While the pasta is cooking, slice
mushroom caps into strips about ½-inch wide and 3-inches long. Set
mushrooms aside.
2. Whisk vinegar, Worcestershire sauce, 4 tablespoons oil, salt, lemon
pepper, paprika, and dill together in a small bowl. Whisk until
emulsified. Pour mixture over cooked pasta and toss to coat. Add
celery and parsley to pasta.
3. Heat remaining 2 tablespoons oil in a large skillet over medium-high.
Add sliced mushrooms, shallots, and garlic to skillet. Sauté for 4
minutes. Remove skillet from heat. Pour skillet contents over the pasta.
Toss well to mix and coat.
4. Let salad cool for 5 minutes. Cover bowl with lid and place cooled
salad in refrigerator. Let salad marinate for 30 minutes. Toss well
before serving.