1 (12 oz.) box Rotelle or other curly pasta
1/4 lb. sun dried tomatoes
1 jar marinated artichoke hearts, drained and chopped
1 can pitted black olives, drained and halved
1 c. walnuts, coarsely chopped
1/4 lb. farmers cheese, crumbled
12 oz. fresh mushrooms, sliced

DRESSING:

1/3 c. Balsamic vinegar
2 tbsp. Dijon mustard
3/4 c. olive oil
1/2 tsp. salt
Freshly ground black pepper

While pasta is cooking according to the box directions, prepare dressing. Whisk together vinegar and mustard in large bowl. Add oil, salt and pepper; mix well. To this add vegetables, nuts and cheese.

When pasta is ready, drain well and immediately add to salad mixture. Toss well and allow to cool at room temperature, mixing occasionally. It is important to add pasta while it is hot. Refrigerate until serving.