Vegetable Buckwheat Pasta Salad Recipe

Ingredients

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

Preparation

VEGETABLE SALAD: Clean oyster mushrooms and lightly chop. Clean 1/2 inch off asparagus stalks, then cut in half. Blanch mushrooms and asparagus in boiling water for 6 minutes. Place in an ice bath and set aside. To julienned onion, add vinegar, honey, pepper flakes and soy sauce. Combine and toss all ingredients.

PASTA: Cook buckwheat noodles al dente in lightly salted and oiled water. Drain and chill. Lightly toss noodles with green onions and feta cheese. Plate 3-4 ounces pasta mixture. Top with 3 ounces marinated vegetables and serve.