Zesty Romaine and Pasta Salad the Editors of Publications International, Ltd.
Zesty Romaine and Pasta Salad
Makes 4 servings
|6||ounces bowtie pasta|
|1||cup broccoli florets|
|1/4||cup red wine vinegar|
|1||tablespoon finely chopped fresh basil|
|1||tablespoon lemon juice|
|1||tablespoon prepared Dijon mustard|
|1||clove garlic, minced|
|1/2||teaspoon black pepper|
|6||cups washed and chopped romaine lettuce|
|1||can (15 ounces) dark red kidney beans, rinsed and drained|
|1||cup carrot slices|
|1||small red onion, cut into halves and thinly sliced|
|1/2||cup grated Parmesan cheese|
- Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water; drain.
- To make dressing, combine water, vinegar, sugar, basil, lemon juice, garlic, mustard and pepper in small bowl until well blended.
- Combine lettuce, pasta, broccoli, beans, carrots and onion in large bowl. Add dressing; toss to coat. Sprinkle with Parmesan cheese.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||5 %|
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