Vegetable Pasta Salad With Goat Cheese

• 6 ounces uncooked strozzapreti or other short pasta
• 1 1/2 cups (2-inch) cut asparagus
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 cup extra-virgin olive oil
• 1 cup sliced cremini mushrooms
• 1/2 cup chopped red bell pepper
• 1/4 cup sliced green onions
• 3 tablespoons small fresh basil leaves
• 2 tablespoons halved pitted kalamata olives
• 2 tablespoons fresh oregano leaves
• 2 tablespoons flat-leaf parsley leaves
• 3 ounces goat or feta cheese, sliced
• 2 tablespoons coarsely chopped walnuts, toasted

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.

pasta, white wine vinegar, sugar, salt, ground red pepper, extravirgin olive oil, cremini mushrooms, red bell pepper, green onions, fresh basil, olives, oregano, flatleaf, goat, walnuts

Taken from www.myrecipes.com/recipe/vegetable-pasta-salad (may not work)