"What are we going to eat today?" is the question asked nearly every morning at my house either by me or by my husband. I always feel like the person who asks the question is the winner for the day.
Why? Because the asker doesn't have to figure out what we were going to eat. The askee has to give a response with appropriate food options to put on the table for that day, thus losing the eternal "What are we going to eat today?" question.
While not a real game with official rules, it certainly feels like a game to me. My husband nearly always beats me to the 'What are we going to eat today?" punch, which generally leaves me feeling like a deflated loser.
Every time I prepare this salad for my family, I feel like the winner for the day because nobody has to ask, "What are we going to eat today?"
I will take every win I can get!
This salad is a great summertime meatless option. I have been making it for years, but only once or twice a year. There are a couple of reasons I don't prepare it more often: my girls complain about the peppers and I like it so much that I don't want to get tired of it. And if you insist on adding meat, this salad would pair quite nicely with grilled chicken.
Pasta, mushrooms and peppers are tossed with greens and a lovely balsamic dressing. Because the pasta and veggies are still warm, it slightly wilts the lettuce making a fabulously interesting summertime salad.
WARM FARFALLE SALAD WITH MUSHROOMS AND PEPPERS
- 2 tablespoons extra virgin olive oil, divided
- 1 yellow bell pepper, seeds and membrane removed, julienne cut
- 1 red bell pepper, seeds and membrane removed, julienne cut
- 3 cups baby bella mushrooms, sliced
- 3 cloves garlic, minced
- salt, to suit personal preference
- 8 oz farfalle (bow tie pasta)
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 6 cups spring greens
- parmesan cheese, shredded (optional)
- Heat 1 tablespoon olive oil in skillet over medium heat. Add garlic, peppers and mushrooms and sauté 10 minutes, seasoning with salt to taste.
- While vegetables sauté, cook farfalle according to package directions.
- Combine 1 tablespoon olive oil, balsamic vinegar and dijon mustard in large salad bowl. Toss with sautéed vegetables, cooked and drained pasta and salad greens.
- Serve immediately with parmesan cheese if desired.
Original recipe was clipped from Cooking Light magazine many years ago.