Classic Romaine & Pasta Salad Recipe | Easy & Fresh

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 230 mg Protein 15 g Fiber 12 g Carbohydrate 58 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 5 % Calories 276 DIETARY EXCHANGE: Meat 1/2 Vegetable 2 Starch 3