Pasta and Portobello Mushroom Salad Recipe
Ingredients
| 1 16-oz. pkg. frozen herb-seasoned or Italian-style pasta and vegetable mix | ||
| Olive oil | 3 Tablespoon | |
| Portobello mushrooms | 5 Ounce, sliced | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Mozzarella cheese | 8 Ounce, cubed | |
| 3 Tbsp. balsamic vinegar or red wine vinegar | ||
| Mixed greens | 3 Cup (16 tbs) | |
Directions
1. Prepare pasta mix according to package directions; drain. Transfer pasta to a bowl; cover and chill 4 hours.
2. In a large nonstick skillet heat 1 tablespoon of the oil. Add mushrooms and red pepper; cook and stir for 2 minutes. Add the mushroom mixture to the chilled pasta along with cheese, vinegar, and remaining oil; toss to mix.
3. To serve, divide mixed greens among 4 dinner plates or 6 salad plates. Spoon pasta mixture atop greens.
2. In a large nonstick skillet heat 1 tablespoon of the oil. Add mushrooms and red pepper; cook and stir for 2 minutes. Add the mushroom mixture to the chilled pasta along with cheese, vinegar, and remaining oil; toss to mix.
3. To serve, divide mixed greens among 4 dinner plates or 6 salad plates. Spoon pasta mixture atop greens.
Chef
