Zesty Romaine and Pasta Salad

Zesty Romaine and Pasta Salad

Zesty Romaine and Pasta Salad


Makes 4 servings


6 ounces bowtie pasta
1 cup broccoli florets
1/4 cup water
1/4 cup red wine vinegar
2 tablespoons sugar
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


  1. Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water; drain.
  2. To make dressing, combine water, vinegar, sugar, basil, lemon juice, garlic, mustard and pepper in small bowl until well blended.
  3. Combine lettuce, pasta, broccoli, beans, carrots and onion in large bowl. Add dressing; toss to coat. Sprinkle with Parmesan cheese.

Nutritional Information

Calories 276
Calories from Fat 5 %
Total Fat 2 g
Saturated Fat <1 g
Carbohydrate 58 g
Fiber 12 g
Protein 15 g
Sodium 230 mg

Dietary Exchange

Starch 3
Vegetable 2
Meat 1/2

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