Recipe: Vegetable Pasta Salad with Goat Cheese
Description: I love this in the summer months, when it is just too hot here to have something hot to eat!
Ingredients: [{"text": "8 ounce(s) uncooked strozzapreti or other short pasta"}, {"text": "1 1/2 cup(s) asparagus, cut into 2 inch pieces"}, {"text": "3 tablespoon(s) white wine vinegar"}, {"text": "1 teaspoon(s) sugar"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) ground red pepper"}, {"text": "1/4 cup(s) extra-virgin olive oil"}, {"text": "1 cup(s) cremini mushrooms sliced"}, {"text": "1/2 cup(s) red bell pepper, chopped"}, {"text": "1/4 cup(s) green onions, sliced"}, {"text": "3 tablespoon(s) small fresh basil leaves"}, {"text": "2 tablespoon(s) pitted kalamata olives. halved"}, {"text": "2 tablespoon(s) fresh oregano leaves"}, {"text": "2 tablespoon(s) fresh flat-leaf parsley leaves"}, {"text": "3 ounce(s) goat or feta cheese, sliced"}, {"text": "2 tablespoon(s) pecans, coarsely chopped and toasted"}]
Instructions: Cook pasta according to package directions; add asparagus during the last minute of cooking.  Drain; rinse with cold water.
Combine the vinegar, sugar, salt and pepper in a large bowl.  Slowly whisk in the oil.  Add the pasta mixture, mushrooms, and next 6 ingredients; toss well.  Toss with cheese and nuts.
