California Pasta Salad - cooking recipe

Ingredients

16 ounces whole wheat penne
2 lemons
1 orange
2 bay leaves
1 1/2 cups white button mushrooms
1 red onion
1 orange bell pepper
1 medium tomatoes
1 cup carrot
1 cup Baby Spinach
3 slices monterey jack pepper cheese
1 teaspoon cayenne
1/4 cup olive oil
4 tablespoons apple cider vinegar
2 teaspoons sea salt
2 teaspoons fresh black pepper

Preparation

Boil the pasta and drain. Toss with a teaspoons of oil and pinch of salt. - set aside.
Chop carrots (I bought pre-julienned-cut).
Dice tomato.
Chop mushrooms.
Dice onion.
Chop bell pepper.
Chop spinach.
Peel and dice orange.
Thinly slice one of the lemons-skin on.
Juice other lemon.
Slice \"cheese\" into thin long strips.
In a large mixing bowl:
Add oil, lemon juice, vinegar, chopped fruit and veggies.
Mix well - I use a large serving fork, so everything retains it's shape.
In a sauce pan on stove:
Heat 1 tablespoons of oil.
Add 2 bay leaves, and 1 cup of the chopped fresh ingredients from mixing bowl.
Saute for 5 minutes.
Add sauteed ingredients back to large mixing bowl. Remove bay leaves.
Add pasta, \"cheese\" strips, salt, pepper and cayenne.
Toss well.
Optional:
Peas, tofu or beans can be added to this dish for extra protein and fiber.
Pairings: A nice meritage wine, like Hart's Desire, or a Chardonnay.
Like, I'm so sure. If you don't even know how to talk like a Californian wine connoisseur, you totally have to learn. Duh. If you need to try it on for size, pop in some chewing gum, bleach your hair, grab some wine and chill. I'm just, like, so there, you know.