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Warm Bow-Tie Pasta Salad

Randy Mayor
Yield 4 servings (serving size: 2 cups pasta and 2 tablespoons cheese)

Ingredients

  • 8 ounces uncooked farfalle (bow-tie pasta)
  • 2 tablespoons olive oil, divided
  • 1 1/3 cups julienne-cut red bell pepper (about 1 large pepper)
  • 1 cup sliced cremini mushrooms (about 2 ounces)
  • 1 cup thinly sliced shiitake mushroom caps (about 2 ounces)
  • 3 garlic cloves, minced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 6 cups gourmet salad greens
  • 1/2 cup (2 ounces) finely grated Asiago cheese
  • Freshly ground black pepper (optional)

Nutrition Information

  • calories 360
  • caloriesfromfat 30 %
  • fat 12.1 g
  • satfat 3.5 g
  • monofat 6.4 g
  • polyfat 1.3 g
  • protein 14.1 g
  • carbohydrate 48.6 g
  • fiber 3.6 g
  • cholesterol 15 mg
  • iron 4 mg
  • sodium 441 mg
  • calcium 198 mg

How to Make It

  1. Cook the pasta according to the package directions, omitting the salt and fat.

  2. While the pasta is cooking, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add bell pepper, mushrooms, and garlic, and sauté for 10 minutes. Combine 1 tablespoon oil, vinegar, mustard, and salt in a large bowl.

  3. Drain pasta. Add pasta, salad greens, and mushroom mixture to bowl; toss well. Serve with cheese and black pepper, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.