Vegetable Pasta Salad with Goat Cheese

By jeknudson

Vanessa T. Pruett, Cooking Light

APRIL 2013

Ingredients

• 6 ounces uncooked strozzapreti or other short pasta
• 1 1/2 cups (2-inch) cut asparagus
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 cup extra-virgin olive oil
• 1 cup sliced cremini mushrooms
• 1/2 cup chopped red bell pepper
• 1/4 cup sliced green onions
• 3 tablespoons small fresh basil leaves
• 2 tablespoons halved pitted kalamata olives
• 2 tablespoons fresh oregano leaves
• 2 tablespoons flat-leaf parsley leaves
• 3 ounces goat or feta cheese, sliced
• 2 tablespoons coarsely chopped walnuts, toasted
• Quick Chilled Pea Soup

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Cook pasta according to directions; add asparagus during last minute of cooking. Drain; rinse with cold water.

2. Combine vinegar, sugar, salt, and pepper in a large bowl. Slowly whisk in oil. Add pasta mixture, mushrooms, and next 6 ingredients; toss well. Top with cheese and nuts.