Boil the whole wheat penne until al dente.

Drain the pasta and toss with a teaspoon of olive oil and a pinch of salt to prevent sticking.

Set the cooked pasta aside to cool.

Chop the carrots into small pieces or use pre-julienned carrots.

Dice the tomato into small cubes.

Chop the white button mushrooms into slices.

Dice the red onion into small pieces.

Chop the orange bell pepper into small pieces.

Chop the baby spinach into smaller pieces.

Peel and dice the orange.

Thinly slice one lemon with the skin on.

Juice the other lemon.

Slice the monterey jack pepper cheese into thin, long strips.

In a large mixing bowl, combine olive oil, lemon juice, apple cider vinegar, chopped orange, and the chopped vegetables (carrots, tomato, mushrooms, red onion, bell pepper, and spinach).

Mix the dressing and vegetables well using a large serving fork, being careful to retain the shape of the ingredients.

In a saucepan on the stove, heat 1 tablespoon of olive oil.

Add 2 bay leaves and 1 cup of the chopped fresh ingredients from the mixing bowl to the saucepan.

Sauté the mixture for 5 minutes.

Add the sautéed ingredients back to the large mixing bowl, removing the bay leaves.

Add the cooked pasta, cheese strips, salt, pepper, and cayenne to the large mixing bowl.

Toss all ingredients well to combine.

Serve the California pasta salad chilled or at room temperature.

Optional additions: Peas, tofu, or beans can be added for extra protein and fiber.

Pairings: A nice meritage wine or Chardonnay is recommended.