Pasta Romaine Salad

• 2 heads romaine lettuce
• 1/2lb roniti pasta
• 1/2 pint grape or cherry tomatoes
• 3 tbls pine nuts
• 1 ripe (not overripe) avacado
• 1 lemon
• 1 cup seasoned croutons
• 1 cup shredded cheddar cheese
• 1/4 cup Ranch Salad Dressing
• Salt & Pepper

1. The day before, boil rotini to al dente. Rinse well and put into an airtight container into the refridgerator.
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. Wash and halve the tomatoes and set aside.
4. Toast the pine nuts and set aside to cool.
5. Peel and cube avacado and drizzle with the juice of the lemon to prevent oxidation, about a tablespoon should do it.
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. I

roniti pasta, grape, nuts, avacado, lemon, croutons, cheddar cheese, salad dressing, salt

Taken from www.epicurious.com/recipes/member/views/pasta-romaine-salad-1202460 (may not work)