Vegetable & Buckwheat Pasta Salad Recipe

Name: Vegetable & Buckwheat Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

804

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: VEGETABLE SALAD:, 1/2 Lb Oyster Mushrooms, 1 Bunch (approx. 12 stalks) Asparagus, 1 Cup Roasted Virginia Peanuts, and more.

Yes, Vegetable & Buckwheat Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable & Buckwheat Pasta Salad

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