Pasta and Portobello Mushroom Salad
|Frozen pasta and vegetable mix||16 Ounce (Herb Seasoned / Italian Style)|
|Olive oil||3 Tablespoon|
|Portobello mushrooms||5 Ounce, sliced to make 2 cups (Fresh)|
|Crushed red pepper||1⁄2 Teaspoon|
|Fresh mozzarella cheese||8 Ounce, cubed|
|Balsamic vinegar/Red wine vinegar||3 Tablespoon|
|Torn mixed greens||3 Cup (48 tbs) (Fresh)|
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.