Pasta Romaine Salad

1. 1

   The day before, boil rotini to al dente. Rinse well and put into an airtight container into the refridgerator.

2. 2

   Wash the romaine lettuce and dry well. A salad spinner works great. Chop lettuce. Keep cold while preparing everything else to avoid wilting.

3. 3

   Wash and halve the tomatoes and set aside.

4. 4

   Toast the pine nuts and set aside to cool.

5. 5

   Peel and cube avacado and drizzle with the juice of the lemon to prevent oxidation, about a tablespoon should do it.

6. 6

   In a large bowl, combine all ingredients and toss with Ranch Dressing and Salt & Pepper to taste. Great serve in a chilled salad bowl.

7. 7

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* Per serving · 4 servings · Values may vary.

No additional tips available.