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 (2 ounces) finely grated Asiago cheese
• Freshly ground black pepper (optional)

1. Cook the pasta according to the package directions, omitting the salt and fat.
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 saute for 10 minutes. Combine 1 tablespoon oil, vinegar, mustard, and salt in a large bowl.
3. 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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pasta, olive oil, juliennecut red bell pepper, cremini mushrooms, shiitake mushroom, garlic, balsamic vinegar, mustard, salt, gourmet salad greens, cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/warm-bow-tie-pasta-salad (may not work)