The same ingredients that compose a great sandwich create a superb salad for six in less than half an hour.
cups uncooked medium pasta shells
red onion, thinly sliced (1/4 cup)
pint (2 cups) cherry tomatoes, cut in half or 3 roma tomatoes, sliced
cup reduced-calorie ranch dressing
leaves romaine or iceberg lettuce
Cook and drain pasta as directed on package, omitting salt. Rinse with cold water; drain well.
Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat about 4 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble into small pieces or cut into thirds.
In large bowl, mix pasta, onion and tomatoes; toss gently with dressing to coat. Place lettuce leaf on each of 6 salad plates; divide pasta mixture evenly along plates. Sprinkle each with bacon.
Instead of tossing the ingredients together, layer the onions, pasta, bacon and tomatoes on the lettuce and drizzle with the dressing.
Upgrade the fiber and nutrients in this hearty salad by using whole wheat penne.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.