1 lb asparagus, trimmed
3 large baby portobello mushrooms
2 cups cherry tomatoes
1 Tbsp olive oil, divided
1/2 tsp dried oregano leaves, crushed
12 oz Wacky Mac®® Veggie Shapes
1/4 cup scallions, chopped green parts only
1/2 cup Parmesan cheese, shredded
1 Tbsp vegetable broth
2 tsps white wine vinegar
1/4 tsp salt
1/2 tsp ground black pepper

Cooking Directions:

1. Prepare WACKY MAC according to package directions.

2. Place asparagus, mushroom caps and tomatoes in shallow roasting pan.

3. Sprinkle on 1 teaspoon oil and oregano.

4. Roast in preheated 425-degree oven for 30 minutes, or until vegetables are tender, shaking pan occasionally. Remove and cool to room temperature.

5. Cut asparagus and mushrooms into bite-size pieces; leave tomatoes whole.

6. Place WACKY MAC in large salad bowl. Add asparagus, mushrooms, tomatoes, scallion and

7. Parmesan cheese. Toss gently but well.

8. Stir together remaining 2 teaspoons olive oil, broth, vinegar, salt and pepper in a cup. Pour over salad. Toss gently but well.