This is a pasta salad that you can serve right away or make a day in advance. It?s great for picnics and trips to the beach just toss it in your cooler and go.

Serves 4

Ingredients

3	cups penne pasta
1/4	cup sun-dried tomato, cut into strips, about 2 ounces
1/4	cup pitted kalamata olives, halved, about 3 ounces
1/2	small red onion, thinly sliced, about 2 ounces
2	tablespoons chives, chopped
1/4	cup goat cheese, crumbled
1/2	cup mushroom dressing

In a medium pot, cook pasta following instructions from label on package. Drain water and let cool. Toss pasta, sun-dried tomatoes, olives, and red onion with the mushroom dressing. Divide salad between four plates, top with chives and goat cheese.

Mushroom and Soy Sauce Dressing
Yield: 1 1/2 cups
1	tablespoon Enova oil
1	cup sliced button mushrooms, about 3 ounces
1	large garlic clove thinly sliced
1/2	cup chicken or mushroom broth
1	tablespoon soy sauce
4	teaspoons balsamic vinegar
1/2	cup Enova oil
	Salt and pepper to taste

	Place 1 tablespoon Enova oil and garlic in a small non-stick sauté pan over medium-high heat. Cook until garlic is fragrant but not brown. Add mushrooms and sauté until soft, about 3 to 5 minutes.
	Place mushrooms, soy sauce, broth, vinegar, and Enova oil in blender. Pulse until smooth, season with salt and pepper.
	If you're watching calories, add the final half cup of oil a Tablespoon at a time, tasting after each addition. You just might find that a Tablespoon or two is all you need.

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