Marinated Fall Vegetable Pasta Salad

Marinated Vegetables

• 1/2 cup red wine vinegar

• 1 1/2 tablespoons brown sugar

• 2 1/2 teaspoons Dijon mustard

• 1 shallot, finely minced

• 1 1/2 teaspoons kosher salt

• 1 teaspoon garlic powder

• 3/4 teaspoon freshly ground black pepper

• 1/2 teaspoon crushed red pepper

• 1/8 teaspoon dried oregano

• 1 cup olive oil

• 16 ounces button mushrooms, stemmed and quartered

• 2 large carrots, peeled and thinly sliced

• 1/2 head cauliflower, cut into very small florets (about 1 1/2 cups)

• 1 (7.5 ounce) jar marinated artichoke hearts, drained and roughly chopped

Salad

• 1 pound bowtie pasta

• 1 bunch kale, finely chopped (about 3 cups)

• 1 (8.5 ounce) jar sun-dried tomatoes in olive oil

• 4 ounces smoked mozzarella cheese, cut into 1/2-inch pieces

• 1/4 cup finely chopped fresh parsley