1 (4 ounce) can sliced mushrooms, drained
2 large carrots, sliced into small wedges
1 large onion, sliced into 1/4-inch slices
1 medium sweet bell pepper, seeded and chopped
1 medium carrot, peeled and cut into 1/4-inch slices
3 cups potato salad greens
1 teaspoon mustard seed
1 teaspoon salt
1 teaspoon ground black pepper
Place mushrooms, carrots and onion and zucchini in a large skillet over medium heat. Fry until tender but crisp. Drain; stir in mushrooms, bell pepper and carrots. Fry until softened, but still see-through.
Place potatoes in a large bowl. In a separate medium bowl, combine pasta, mashed potatoes, salad greens, mustard seed, salt, pepper and mustard seed. Mix with hands, mix thoroughly. Serve immediately.