Romaine Heart Pasta Salad

A simple Pesto vinaigrette dresses this delicious pasta salad filled with vine-ripened tomatoes, black olives and toasted pinenuts.  Our crisp and crunchy Romaine Hearts set this pasta salad apart from all others.  Enjoy it alongside hamburgers and hot dogs at your next barbecue, or indulge in it as a main dish with warm sourdough and your favorite vintage wine.

Dressing (Yields 1 cup)
6 T Balsamic vinegar
¼ cup pesto
¼ cup olive oil

2 T crushed garlic

2 tsp. sugar
½ tsp. pepper
1/8 tsp. salt

Ingredients

1-18 oz. Package Topless Salad Quickies™ Romaine Hearts
1 package (1 pound) Rotini pasta
5 medium-sized vine-ripened tomatoes
2- 2 ¼ oz. cans sliced black olives, drained
1 ½ cups toasted pinenuts*
Salt and pepper to taste
Parmesan cheese

Directions

In a pot of boiling water, add a dash of olive oil and a pinch of salt.  Add pasta and cook according to package directions, or until al dente; about 11 minutes.  Drain, rinse with cold water and rinse again.  Set aside while preparing remaining salad ingredients.

Combine all dressing ingredients, in a cruet or small bowl, and mix until thoroughly blended; set aside.  Wash the Romaine Heart leaves in cool water and pat dry.  Slice the leaves lengthwise in half, and then perpendicular to the first slice.  The result should be bite-size strips of Romaine.  Place cut lettuce in a large bowl.  Chop tomatoes into bite-size pieces and add to lettuce.  Add the cooled pasta, drained sliced olives and toasted pinenuts.  Pour dressing over and toss until well blended.  Season with salt and pepper to taste.  Top with Parmesan cheese, if desired.  Yields 16 cups (about 10 servings).

*  To toast pinenuts:  Place desired amount of nuts onto an ungreased baking sheet.  Place under a heated broiler until toasted.  Watch carefully, as nuts can burn very quickly.  Toasting can also be accomplished in a sauté pan over medium heat, stirring frequently until lightly browned.