Each serving provides an excellent source of vitamin A, vitamin C, folate, and fiber and provides a good source of magnesium and potassium.
Recipe adapted from the Produce for Better Health Foundation.
| Prep 15 min |
Cook 15 min |
Total Time 30 min |
1 cup rotini (or other pasta)
2 cups romaine lettuce (chopped)
1 cup cherry tomatoes, halved
1 cup canned kidney beans (rinsed and drained)
1 scallion (chopped)
1 tablespoon basil (chopped)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon black pepper
2 tablespoons feta cheese (crumbled)
Cook pasta according to label directions, drain, and cool.
Combine lettuce, cherry tomatoes, kidney beans, scallion, and basil in a large bowl.
Add pasta and mix to combine.
In a small bowl, whisk vinegar, olive oil, and pepper. Pour dressing over salad and toss to coat.
Sprinkle with feta cheese.
Serve immediately.
