Prep Time:
10 minutes
Cook Time:
20 minutes

An Edible Mosaic is a recipe collection of world cuisine and updated American classics with an emphasis on seasonal dishes. The straightforward preparation of this warm pasta salad makes it a good choice for busy weeknights. While the pasta cooks in one pot, sauté the optional bacon, then leeks, mushrooms, red bell pepper and garlic in a large skillet. Deglaze with white wine, grind in some black pepper and salt, and incorporate the al dente pasta. Top crumbled Laura Chenel Original Medallion, crisped bacon (if using) and fresh parsley.

Featured Cheese
Goat Cheese Logs


  • 1 3.5-ounce Laura Chenel Original Medallion, crumbled
  • 8 ounces penne pasta, cooked to al dente according to the package Instructions
  • 4 slices bacon, chopped
  • 2 leeks (white and light green parts only), thinly sliced and rinsed well
  • 1 cup button mushrooms, quartered
  • 2 small or 1 medium red bell pepper, thinly sliced
  • 2 large cloves garlic, minced
  • 3/4 cup dry white wine
  • 1/4 teaspoon each salt and black pepper
  • Fresh parsley for garnish (optional)


  1. Add the bacon to a large skillet over medium-high heat and cook until crisp, about 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil, leaving the drippings in the pan.
  2. Add the leeks and mushrooms to the pan the bacon was cooked in and cook over medium-high heat until the vegetables are softened and just starting to turn golden brown in spots, about 5 to 7 minutes, stirring occasionally.
  3. Stir in the bell pepper and garlic and cook over medium-high heat for 1 minute, stirring constantly.
  4. Add the wine, salt, black pepper and al dente pasta. Turn the heat up to high and cook, stirring constantly, until the liquid is evaporated, about 2 minutes.
  5. Transfer the pasta salad to a serving dish and top with the crumbled goat cheese, crisped bacon and fresh parsley (if using). Serve warm.
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