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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

amateurcook's Review

amateurcook
September 01, 2013
My daughter made this and raved about it with some adjustments for their tastes. I made it with some subs as well and it was terrific. Used as a side dish for ribs. The dressing is very light and tasty. I subbed broccoli for asparagus and regular white mushrooms. Only use 6 oz of noodles (Dreamfields has the best tasting and good for you) otherwise too many noodles. I used the green olives with pimentos instead of the kalamata as they are too salty for us. Also used dry oregano instead of fresh. Instead of walnuts used almonds. Very easy to make. Will definitely put this in my rotation.

daneanp's Review

daneanp
May 05, 2013
This is really lovely to serve and easy to prepare. I just used small seashell pasta as that is what I had on hand. I used a basil infused olive oil and I also doubled the olives. Be sure to splurge a little on the goat cheese, it really makes it. Served with roasted pork tenderloin with peach vinegar reduction sauce. I would totally make this for a dinner party or take to a summer picnic.