Bow tie pasta salad - 9 points!

Another variation on the bow tie pasta salad I normally make:

This time it was 9 points plus value

Ingredients:

• 2 ounces of bow tie pasta (weighed before cooking) - 5 points plus
• 1/2 ounce blue cheese crumbles - 1 point plus
• 1/2 ounce feta cheese crumbles - 1 point plus
• 1/2 ounce toasted sunflower seeds - 2 points plus
• 1 cup of organic arugula, torn into pieces - 0 points plus
• 1/4 of a red bell pepper, chopped - 0 points plus
• 3 portobella mushrooms, pan grilled with non stick olive oil spray, salt, pepper and garlic, chopped into small pieces - 0 points plus

Instructions:

Boil pasta until al dente.  Meanwhile grill portobella mushrooms in a pan sprayed with olive oil cooking spray, sprinkle mushrooms with sea salt, fresh cracked black pepper and garlic powder.  Grill for about 4 minutes then flip, grill another 2 to 3 minutes until soft. 

Chop mushrooms and bell pepper into pieces (try and keep them bite size, and close in size).  Remove pasta once cooked, and drain well.  Put pasta and arugula in a glass bowl and cover with plastic wrap until arugula is wilted slightly.  Add peppers, mushrooms, cheese and sunflower seeds.  Stir well and serve.  Makes 1 serving.

This made a whole plate of food for 9 points! So filling and tasted great.  That picture is a dinner plate to give you an idea of the serving.