FoodLink - Purdue Extension

Rotini and Bean Salad with Lettuce

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.

15 min
15 min
Total Time
30 min
Servings: 2


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)


  1. Cook pasta according to label directions, drain, and cool. 

  2. Combine lettuce, cherry tomatoes, kidney beans, scallion, and basil in a large bowl. 

  3. Add pasta and mix to combine. 

  4. In a small bowl, whisk vinegar, olive oil, and pepper. Pour dressing over salad and toss to coat. 

  5. Sprinkle with feta cheese. 

  6. Serve immediately.