Greek Pasta Salad

Ingredients

• 15 ounce .5 can cannellini beans drained and rinsed canned
• 0.5 cup olive oil vinaigrette reduced-fat
• 2 cups penne pasta 
• 2 cups romaine lettuce shredded finely
• 1 large tomatoes chopped

Equipment

Directions

1. Combine 1 (15-ounce) can cannellini beans, drained and rinsed and 1 large tomato, chopped; stir well.
2. Add 2 cups cooked penne pasta, 1/2 cup reduced-fat olive oil vinaigrette, and 2 cups finely shredded romaine lettuce, tossing to coat.