Ingredients
2 heads romaine lettuce
4 medium tomatoes
1 small red onion
1 lb pasta (gluten-free optional)
1/4 cup extra virgin olive oil
3 tbsp non-alcoholic balsamic vinegar
1 avocado
Roasted red peppers or zucchini for ‘bacon’ crunch
1 tbsp Dijon mustard
2 garlic cloves, minced
Instructions
1. Boil pasta per package instructions, drain, and rinse with cold water to stop cooking.
2. Spread cooked pasta on a parchment-lined baking sheet to air dry for 10 minutes.
3. Dice tomatoes, halve cherry tomatoes if using, and slice romaine into thin strips.
4. Whisk olive oil, non-alcoholic balsamic vinegar, minced garlic, and Dijon mustard to create the dressing.
5. Combine cooled pasta, romaine, tomatoes, red onion, and roasted vegetables in a large bowl.
6. Toss with dressing until evenly coated, then add chopped avocado and gently mix.
7. Let sit for 5-10 minutes before serving for flavors to meld.
Notes
Substitute romaine with baby spinach for a sweeter base.
Swap red onion with shallots for a milder flavor.
Use fusilli or farfalle pasta for varied texture.
For lower fat, replace avocado with olives.
Optional additions: vegan mayo, crumbled feta (non-animal milk-based), or croutons for extra crunch.
Store leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 10
- Category: Meals
- Method: Mixing and Roasting
- Cuisine: Mediterranean-American fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg