Prep Time::30 mins
Cook Time::15 mins
Marinate Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::12 to 14
Ingredients
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Marinated Vegetables
1/2 cup red wine vinegar
1 1/2 tablespoons brown sugar
2 1/2 teaspoons Dijon mustard
1 shallot, finely minced
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/8 teaspoon dried oregano
1 cup olive oil
16 ounces button mushrooms, stemmed and quartered
2 large carrots, peeled and thinly sliced
1/2 head cauliflower, cut into very small florets (about 1 1/2 cups)
1 (7.5 ounce) jar marinated artichoke hearts, drained and roughly chopped
Salad
1 pound bowtie pasta
1 bunch kale, finely chopped (about 3 cups)
1 (8.5 ounce) jar sun-dried tomatoes in olive oil
4 ounces smoked mozzarella cheese, cut into 1/2-inch pieces
1/4 cup finely chopped fresh parsley
Directions
Whisk vinegar, brown sugar, Dijon mustard, shallot, salt, garlic powder, black pepper, red pepper, and oregano together in a large bowl. Drizzle in olive oil and whisk until well combined. Add mushrooms, carrots, cauliflower, and artichoke hearts to the dressing and toss to coat. Cover and refrigerate at least 1 hour and preferably overnight.
For salad, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside to cool.
Massage kale to soften it slightly and add it to the marinated vegetables. Add in sun-dried tomatoes, smoked mozzarella, and parsley, and toss to coat. Taste; season with salt and pepper.