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Randy Mayor Photo by: Randy Mayor

Warm Bow-Tie Pasta Salad

Cooking Light MAY 2000

  • 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)

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Warm Bow-Tie Pasta Salad recipe

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