Rotini and Bean Salad with Lettuce

Preparation Time: 30 minutes
  • 1 cup rotini (or other pasta)
  • 2 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup kidney beans, rinsed and drained
  • 1 scallion, chopped
  • 1 tablespoon chopped basil
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon black pepper
  • 2 tablespoons feta cheese, crumbled
Cook pasta as label directs and cool. Combine lettuce, cherry tomatoes, kidney beans, scallion and basil in a bowl. Add pasta and mix to combine. Mix oil, vinegar and pepper and pour over salad. Sprinkle with feta cheese. Serve immediately.
1 Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 482
Total Fat: 16.4g
Saturated Fat: 3.5g
% of Calories from Fat: 30%
% of Calories from Saturated Fat: 6%
Protein: 20g
Carbohydrates: 65g
Cholesterol: 8mg
Dietary Fiber: 12g
Sodium: 447mg
Each serving provides: An excellent source of vitamin A, vitamin C, folate, fiber and a good source of magnesium and potassium.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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