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Vegetable Pasta Salad with Goat Cheese

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 22 mins
Total time 22 mins
Yield Serves 4 (serving size: 1 1/2 cups)
Serve with Quick Chilled Pea Soup.

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

Nutrition Information

  • calories 395
  • fat 22.2 g
  • satfat 5.5 g
  • monofat 11.9 g
  • polyfat 3.4 g
  • protein 12.4 g
  • carbohydrate 38.4 g
  • fiber 3.6 g
  • cholesterol 10 mg
  • iron 3.5 mg
  • sodium 440 mg
  • calcium 77 mg

How to Make It

  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.