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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Cooking Light Magazine. This salad incorporates mushrooms and veggies with bow-tie pasta and a balsamic-Dijon dressing over salad greens. Yum! A meal in itself! Prep time does not include time for cooking pasta. Ingredients:
8 ounces farfalle pasta, uncooked (bow-tie pasta) |
2 tablespoons olive oil, divided |
1 1/3 cups red bell peppers, julienned (about 1 large pepper) |
1 cup cremini mushroom, sliced |
1 cup shiitake mushroom caps, thinly sliced |
3 garlic cloves, minced |
3 tablespoons balsamic vinegar |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
6 cups gourmet salad greens |
1/2 cup asiago cheese, finely grated |
fresh ground black pepper |
Directions:
1. Cook the pasta according to the package directions, omitting the salt and fat.
2. While the pasta is cooking, heat 1 tablespoons oil in a large nonstick skillet over medium heat.
3. Add bell pepper, mushrooms, and garlic, and saute for 10 minutes. Combine 1 tablespoon oil, balsamic vinegar, Dijon mustard, and salt in a large bowl.
4. Drain pasta.
5. Add pasta, salad greens, and mushroom mixture to the bowl.
6. Serve with Asiago cheese and fresh ground black pepper, if desired.
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