Ingredients

• 0.5 cups red wine vinegar
• 1.5 tablespoons brown sugar
• 2.5 teaspoons Dijon mustard
• 1 shallot , finely minced
• 1.5 teaspoons kosher salt
• 1 teaspoon garlic powder
• 0.75 teaspoons ground black pepper
• 0.5 teaspoons crushed red pepper
• 0.13 teaspoons dried oregano
• 1 cup olive oil
• 16 ounces button mushrooms
• 2 large carrots
• 0.5 heads cauliflower
• 1 , 7.5 ounce

Instructions

1. 1 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.
2. 2 To make the salad: Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta and set aside to cool.
3. 3 Massage kale to soften it slightly and add to marinated vegetables. Add sun-dried tomatoes, smoked mozzarella, and parsley; toss to coat. Taste and season with salt and pepper. Chill salad in refrigerator until ready to serve.

Nutrition per serving