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.
Warm Bow-Tie Pasta Salad
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- Calories: 360
- Calories from fat: 30%
- Fat: 12.1g
- Saturated fat: 3.5g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 1.3g
- Protein: 14.1g
- Carbohydrate: 48.6g
- Fiber: 3.6g
- Cholesterol: 15mg
- Iron: 4mg
- Sodium: 441mg
- Calcium: 198mg
- 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.
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