Pasta And Mushroom Salad - cooking recipe

Ingredients

300 g risoni pasta
2 tbsp oil
400 g shitake mushrooms
500 g asparagus, woody ends removed and sliced
1 jar sundried tomatoes, 6 tblsp oil saved for dressing
3 tsp capers, finely chopped
1 None lemon, zested. half juiced and half cut into wedges
1 tsp sugar
1/2 bunch parsley, chopped for garnish

Preparation

Cook pasta in boiling salted water according to packet instructions, drain, rinse with cold water then set aside to cool.
Heat oil in a frying pan and saute mushrooms and asparagus for 5-6 minutes. Meanwhile, finely chop the sun dried tomatoes and, in a large bowl, mix with the capers, tomato oil, lemon zest, lemon juice, 1 tsp sugar. Add the pasta and let the pasta soak up the flavors for 15 minutes.
Add the sauteed vegetables to the bowl and serve, garnished with lemon wedges and parsley.