Warm Bow-Tie Pasta Salad

Nancy's Pantry's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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.