Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon yellow mustard
- Salt & pepper
- 2 large portobello mushrooms, sliced into 4 long slices each
- ½ cup red onion
- ½ cup chopped tomatoes
- Squeeze of lime
- Salt & pepper
- Yellow mustard
- 4-5 hot dog buns
- Ketchup on the side (optional)
- 1 serrano pepper, thinly sliced (optional)
- 2 tablespoons olive oil
- juice & zest of one lemon
- 1 teaspoon yellow mustard
- 1 smashed clove of garlic
- 1 cup dried macaroni noodles
- ¼ cup chopped red and/or green bell pepper
- ¼ cup sliced cherry tomatoes
- ¼ cup peas (if frozen, thaw them)
- 2 tablespoons capers or chopped olives
- handful of chopped fresh basil
- salt & pepper, to taste
- optional: ¼ cup (or more) greek yogurt
Instructions
- In a small bowl, mix together the chopped red onion and sliced tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.
- Preheat your grill or grill pan. In another small bowl, mix the marinade ingredients together (olive oil, balsamic, mustard, salt & pepper), and brush onto the portobello slices until they’re coated.
- Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side). Place 2 mushroom slices into each hot dog bun. Top liberally with onion & tomatoes, some serrano slices, and a swirl of mustard.
- Cook the macaroni noodles in salty water according to package directions.
- In a large bowl, (at the bottom of it) mix together the olive oil, lemon, lemon zest, mustard, garlic, and some salt and pepper. Add the chopped scallions, bell pepper, cherry tomatoes, peas, capers and sliced basil. When your macaroni noodles are cooked, drain them well, then transfer them into the large bowl. Toss to mix the noodles with the veggies and the dressing. Taste and adjust seasonings, chill until ready to serve. If you want a creamy salad, add a big scoop of greek yogurt once your salad is somewhat chilled.