Fresh Mushroom Pasta Salad

• Water
• Salt
• 2 cups dry whole wheat penne rigate pasta
• 4 medium fresh button mushrooms (preferably organic), peeled and sliced
• 1 orange or yellow bell pepper, seeds removed and sliced (I put half an orange and half a yellow bell pepper)
• 2-3 spring onions, chopped
• 1 small handful of fresh coriander leaves, roughly chopped
• Pepper
• 1 tablespoon olive oil
• Juice of half a freshly squeezed lemon

1. Over high heat, bring a large pan of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Drain the pasta, transfer to a serving bowl, cover with a clean tea towel, and let it cool.
2. When cooled, add the mushroom, bell pepper, spring onion and coriander, and season with salt and pepper to taste.
3. In a small mixing bowl, whisk together the lemon juice and olive oil until smooth.
4. Add the oil mixture to the pasta salad, toss well, and serve!

water, salt, whole wheat penne rigate pasta, fresh button mushrooms, orange, spring onions, handful of fresh coriander leaves, pepper, olive oil, freshly squeezed lemon

Taken from food52.com/recipes/38084-fresh-mushroom-pasta-salad (may not work)