PORTOBELLO RIGATONI

2 cups rigatoni uncooked
6 ounces Portobello mushrooms sliced and halved, gills removed
1 medium red bell pepper thinly sliced
1 tablespoon butter
1 cup vinaigrette
1/2 cup red onion thinly sliced
8 cups mixed salad greens
1/2 cup blue cheese, crumbled

Cook rigatoni according to package directions. Drain. Meanwhile, in 10-inch nonstick skillet melt butter until sizzling; add mushrooms and peppers. Cook over medium-high heat, stirring occasionally, until peppers are crisp tender (4 to 5 minutes). Add cooked rigatoni, salad dressing, and onion to skillet; toss gently to coat. To serve, place salad greens on large serving platter or 4 individual dinner plates; top with mushroom mixture; sprinkle with blue cheese. Yield: 4 servings.