Vegetable & Buckwheat Pasta Salad

• VEGETABLE SALAD:
• 1/2 Lb Oyster Mushrooms
• 1 Bunch (approx. 12 stalks) Asparagus
• 1 Cup Roasted Virginia Peanuts
• 1/2 White Onion, julienned
• 1/2 Cup Rice Wine Vinegar
• 2 Tbsp Local Honey
• 1 Tbsp Red Pepper Flakes
• 1 Tbsp Soy Sauce
• PASTA:
• 1 Lb Buckwheat Noodles
• 1 Bunch Green Onions, trimmed and cut on the bias
• 1 Cup Crumbled Feta Cheese

1. VEGETABLE SALAD:
2. Clean oyster mushrooms and lightly chop.
3. Clean 1/2 inch off asparagus stalks, then cut in half.
4. Blanch mushrooms and asparagus in boiling water for 6 minutes. Place in an ice bath and set aside.
5. To julienned onion, add vinegar, honey, pepper flakes and soy sauce.
6. Combine and toss all ingredients.
7. PASTA:
8. Cook buckwheat noodles al dente in lightly salted and oiled water. Drain and chill.
9. Lightly toss noodles with green onions and feta cheese.
10. Plate 3-4 ounces pasta mixture. Top with 3 ounces marinated vegetables and serve.

vegetable salad, mushrooms, peanuts, white onion, rice, honey, red pepper, soy sauce, pasta, noodles, green onions, feta cheese

Taken from www.epicurious.com/recipes/member/views/vegetable-buckwheat-pasta-salad-50135572 (may not work)