Simple elegance and yet easy to prepare! Balsamic Vinaigrette accents the wild mushroom pasta and mixed greens.
- 1 package BUITONI Riserva Refrigerated Mushroom Agnolotti (9 oz.), prepared according to package directions
- 3 cups mixed salad greens
- 2 tablespoons light balsamic vinaigrette
- Fresh ground black pepper
TOSS mixed greens and vinaigrette together. Divide prepared pasta between plates; top with greens. Season with pepper.
Review This Recipe
This is super easy and fast to make...it has a completely different taste, but it's actually very good. Nice change from a sauce. But I think anything with the wild mushroom agnolotti will be good. Bye bye Olive Garden...hello Buitoni!