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)
How to Make It
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.
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This was a good vegetarian meal but we found the vinegar taste to be too strong. I used the 3 TBS that the recipe called for but it was a bit overwhelming. I think if I tried it again, I would reduce it to 1.5 TBS and then adjust accordingly.
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