Pasta Salad with Mushrooms and Feta Cheese
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Peel carrot and cut into thin slices. Rinse mushrooms, pat dry and cut into slices. Cut bell pepper in half, remove ribs and seeds and finely chop flesh. Rinse leek and cut into thin rings. Heat 2 tablespoons oil in a pan, then sauté carrot and leek for 1 minute. Add mushrooms, vinegar, rosemary and parsley and sauté for 15 minutes over low heat. Transfer to a bowl and let cool, then sprinkle with remaining oil, cover and place in the refrigerator overnight.
Prepare pasta according to package directions and drain well. Mix pasta with mushrooms and bell pepper. Pit olives and chop. Crumble the feta cheese and mix into the salad. Rinse scallions, cut off the ends and slice into thin rings. Sprinkle into salad. Season with salt and pepper to taste.