Cook the farfalle pasta according to package directions, omitting salt and fat.

While pasta cooks, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.

Add julienned red bell pepper, sliced cremini mushrooms, sliced shiitake mushroom caps, and minced garlic to the skillet.

Sauté the vegetables for approximately 10 minutes, until softened.

In a large bowl, combine 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, and salt.

Whisk the mixture to create a vinaigrette.

Drain the cooked pasta thoroughly.

Add the drained pasta to the bowl with the vinaigrette.

Add the sautéed mushroom mixture to the bowl.

Add the gourmet salad greens to the bowl.

Toss all ingredients together until well combined.

Serve the warm pasta salad immediately.

Garnish with finely grated Asiago cheese and freshly ground black pepper (optional).