Warm Bow-Tie Pasta Salad

Warm Bow-Tie Pasta Salad Recipe
Randy Mayor


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

Recipe from

Cooking Light

Nutritional 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


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)


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

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.

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


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.

Karen A. Levin,

Cooking Light

May 2000
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