Rotini and Bean Summer Salad

This summer pasta salad is the perfect addition to your outdoor dinner party! The entire neighbrhood is sure to be impressed.


Salt to taste

1 cup whole-wheat rotini or penne pasta

2 cups coarsely chopped romaine lettuce

1 cup cherry tomatoes, halved

1 cup canned kidney beans, rinsed and drained

1 scallion, trimmed and chopped

1 tablespoon chopped basil

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon chicken broth, tomato juice or vegetable juice

1/4 teaspoon freshly ground pepper

1/4 cup shredded Parmesan cheese


Bring a large pot of lightly salted water to boiling. Add the rotini and cook for 10 minutes or until tender. Drain and set aside until lukewarm.

Combine the lettuce, tomatoes, beans and scallion in a large serving bowl. Add the rotini and toss. Add the basil and toss again.

Stir the oil, vinegar, chicken broth and pepper together in a cup. Pour over the salad and mix. Add the cheese and toss gently but well to mix. Taste and add salt if necessary. Serves 2.

Nutritional Information: 

PER SERVING: 390 calories / 16 grams total fat / 16 grams protein / 46 grams carbohydrates / 4 milligrams cholesterol / 750 milligrams sodium / 12 grams dietary fiber