Serve with Quick Chilled Pea Soup.
Cooking Light APRIL 2013
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.
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