Categories: Cooking Light, Pasta, Salad

Ingredients

• 1/2 cup white wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon fresh thyme leave
• 2 1/2 tablespoons olive oil
• 1 tablespoon dry sherry
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 1/2 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1 bay leaf
• 7 cups quartered mushrooms (about 1 pound)
• 2 cups frozen blanched shelled edamame, thawed (green soybeans)
• 1 cup chopped red bell pepper
• 1 cup dry orzo pasta (about 2 cups cooked rice-shaped pasta)

Directions

1. Combine the first 10 ingredients in a large saucepan; bring to a boil.

2. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute.

3. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf.

4. Add pasta, and toss to combine. Cover and refrigerate overnight.

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