WARM BOW-TIE PASTA SALAD 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 finely grated Asiago cheese Freshly ground black pepper 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, and add pasta, salad greens, and mushroom mixture to bowl. Serve with cheese and black pepper, if desired. 

Serves 4.

1 Serving - 2 cups pasta and 2 tablespoons cheese: Calories: 360 (Cal. from fat: 30%), Fat: 12.1g (Saturated: 3.5g), Cholesterol: 15mg, Sodium: 441mg, Carbohydrate: 48.6g, Protein: 14.1g.

[Cooking Light, May 2000]