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)
