Asian Portabella Pasta Salad

• 8 oz gumachine pasta (about 2 c)
• 2 tbsp canola oil, divided
• 3 portabella caps, sliced
• 1 Primavera Veggie Kit
• ½ medium onion, sliced (about ½ c)
• ½ tsp kosher salt
• ½ tsp ground pepper
• ½ c ginger mandarin dressing, divided
• 1 tsp toasted sesame seeds, optional
• 2 tbsp torn cilantro leaves, optional

Primavera Veggie Kit

• 1 c zucchini squash, cubed
• 1 c yellow squash, cubed
• ½ red bell pepper, Julienne cut
• 1 broccoli crown, separate florets
• ½ c shredded carrots

Cook pasta according to package directions.

While pasta is cooking, heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add mushrooms in an even layer and cook, without stirring, until mushrooms begin to brown, about 2 minutes. Stir and spread into an even layer. Let cook without stirring until mushrooms are mostly golden all over, about another 2 minutes.

Remove mushrooms to a large bowl and return skillet to medium high. Add remaining tablespoon oil and contents of Primavera Veggie Kit, onion, salt and pepper. Cook, stirring occasionally, until vegetables soften and begin to brown, about 5 minutes. Add to bowl with mushrooms and set aside to cool slightly, about 5 minutes.

Drain pasta and run under cool water until pasta comes to room temperature. Toss vegetables and pasta together in a large bowl with ¼ cup ginger mandarin dressing. Sprinkle with sesame seeds and cilantro leaves and serve with additional dressing on the side.

Best served at room temperature.