Pasta Romaine Salad Recipes

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FETA ROMAINE SALAD



Feta Romaine Salad image

My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1 bunch romaine, chopped
3 plum tomatoes, seeded and chopped
1 cup (4 ounces) crumbled feta cheese
1 cup chopped seeded cucumber
1/2 cup Greek olives, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROMAINE SALAD



Romaine Salad image

This basic salad goes well with different pasta dishes, including bats and cobwebs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 teaspoon Italian seasoning
Coarse salt and ground pepper
3 romaine hearts (from 1 package), thinly sliced crosswise, washed and dried

Steps:

  • In a large bowl, whisk vinegar, oil, and Italian seasoning until combined; season with salt and pepper.
  • Add romaine; toss to coat.

PASTA ROMAINE SALAD



PASTA ROMAINE SALAD image

Categories     Pasta     Vegetable     Side     No-Cook     Vegetarian

Yield Makes 8 servings

Number Of Ingredients 10

2 heads romaine lettuce
1/2lb roniti pasta
1/2 pint grape or cherry tomatoes
3 tbls pine nuts
1 ripe (not overripe) avacado
1 lemon
1 cup seasoned croutons
1 cup shredded cheddar cheese
1/4 cup Ranch Salad Dressing
Salt & Pepper

Steps:

  • The day before, boil rotini to al dente. Rinse well and put into an airtight container into the refridgerator. Wash the romaine lettuce and dry well. A salad spinner works great. Chop lettuce. Keep cold while preparing everything else to avoid wilting. Wash and halve the tomatoes and set aside. Toast the pine nuts and set aside to cool. Peel and cube avacado and drizzle with the juice of the lemon to prevent oxidation, about a tablespoon should do it. In a large bowl, combine all ingredients and toss with Ranch Dressing and Salt & Pepper to taste. Great serve in a chilled salad bowl. I

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