Salad Pasta
modified from http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-mixed-greens-and-goat-cheese-recipe/index.html
10/7/2009

Serves 4 as a side, 2 starving climbers as a main course

7 oz rotelli or rotini pasta; reserve some of the pasta water
5.5 - 7 oz bag of mixed salad greens; baby spinach, baby romaine was awesome
8 sun-dried tomatoes, either packed in oil, or add a little oil to the dish if using reconstituted dried tomatoes (I used 3/4 c of boiling pasta water to reconstitute the tomatoes, then put the excess water back in the pasta), chopped
3.5 oz goat cheese (we used trader joe's chevre), crumbled
.5 oz parmesan grated into dish, + more when serving
pinch salt
pepper

boil pasta

use LARGE metal mixing bowl... while pasta is boiling, put everything else into the large metal mixing bowl and toss

drain pasta, RESERVING water.  dump pasta into mixture, and toss to begin wilting greens and melting cheese.  add up to 1c more pasta water to wilt the greens the amount desired.