• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 cups (10 oz) penne pasta, uncooked
  • 2 hard-cooked eggs
  • 1/2 cup red onion, chopped
  • 1/2 cup red or green bell pepper, chopped
  • 1 ounce (1/4 cup) Parmesan cheese, grated
  • 2 tablespoons fresh parsley, snipped
  • 1 bottle (8 oz) fat free creamy Caesar salad dressing
  • 1 head (3/4 pound) romaine lettuce, shredded (6 cups)
  • 1 small tomato, for garnish (optional)


  • Prepare pasta according to package directions; drain.
  • Rinse with cold water.
  • Place in a bowl.
  • Set aside.
  • Meanwhile, chop eggs, red onion and bell pepper. Grate Parmesan cheese with grater.
  • Snip parsley.
  • Add eggs, onion, pepper, Parmesan cheese and parsley to pasta.
  • Pour salad dressing over pasta mixture; mix well. Stack 3-4 lettuce leaves on top of each other; cut into thin shreds.
  • To serve, line a bowl with lettuce.
  • Spoon pasta salad in center of bowl.
  • Garnish with tomato rose. Serve.


Categories: Brunch  Eggs  Pasta  Pasta  Refrigerator  Salad  Stove  Vegetable 

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