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Mushroom Orecchiette with Bell Pepper & Goat Cheese

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

Mushroom Orecchiette with Bell Pepper & Goat Cheese

Pasta Salad
 1 lb Orecchiette Pasta
 1 tbsp Olive Oil
 1 tbsp Butter
 1 Shallot, minced
 ½ cup Red Onion, minced
  cup Marsala Wine
 16 oz Baby Portabello Mushrooms, sliced (four 8 oz. packs)
 2 Red Bell Pepper, diced
  cup Green Onions, chopped
 ¼ cup Fresh Parsley, minced
 8 oz Goat Cheese
Balsamic Dressing
 ¼ cup Balsamic Vinegar
 ½ cup Extra Virgin Olive Oil
 ½ tsp Salt
 ¼ tsp Pepper
 1 tsp Dijon Mustard
 1 Garlic Clove, pressed or finely minced
 1 tsp Honey
Dressing
1

Combine all the ingredients into a salad dressing shaker and shake well.

Make Pasta Salad
2

Save time by cooking the pasta and mushroom mixture at the same time. Cook the orecchiette pasta as directed on the box. Drain, rinse with cold water, then let cool.

3

In a large saucepan over medium heat, warm up olive oil and butter. Add onion and shallot and cook for 5 min. Then add mushrooms, bell pepper, and marsala wine and cook another 15 min, until mushrooms are soft but not mushy. Sprinkle with salt. Take off heat and let cool.

4

Combine pasta, mushroom mixture, green onions, parsley and dressing; mix together. Sprinkle with salt and pepper, crumble in goat cheese, and fold together gently to keep goat cheese chunks intact. Let rest at least 15-30 min before serving. Best at room temperature.