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Vegetable: Zesty Romaine and Pasta Salad

Source of Recipe

Country Italian from Best Recipes

Zesty Romaine and Pasta Salad

WW Points
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
1/2teaspoon black pepper
6 cups washed and chopped romaine lettuce 1 can(15 ounces) dark red kidney beans, drained and rinsed
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 (omitting salt), adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water; drain.
To make dressing:
Combine water, vinegar, sugar, basil, lemon juice, mustard, garlic and pepper in small bowl until well blended.

To Serve:
Combine lettuce, pasta, broccoli, beans, carrots and onion in large bowl. Add dressing; toss to coat. Sprinkle with Parmesan cheese.

Each serving equals: Calories 276 (5% of calories from fat); Fat 2 g (Saturated fat .5 g; Protein 15 g; Carbohydrate 58 g; Cholesterol 0 mg; Sodium 230 mg; Fiber 12 g ++++ WWP: 3