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

How to Make It

Step 1

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

Step 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.

Step 3

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

Chef'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.

Ratings & Reviews

wowreg's Review

wowreg
September 04, 2009
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.