Caesar Pasta Salad

Source: The Pampered Chef

3 cups (10 ounces) 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 (8 ounce) bottle fat free creamy Caesar salad dressing
1 (3/4 pound) head romaine lettuce, shredded (6 cups)
1 small tomato, for garnish (optional)

Prepare pasta in Generation II 4-quart. Casserole according to package directions; drain. Rinse with cold water. Place in Classic 2 quart Batter Bowl. Set aside.

Meanwhile, chop eggs, red onion and bell pepper using Food Chopper. Grate Parmesan cheese with Deluxe Cheese Grater. Snip parsley with Kitchen Shears. Add eggs, onion, pepper, Parmesan Cheese and parsley to pasta in Batter Bowl. Pour salad dressing over pasta mixture; mix well. Stack 3 or 4 lettuce leaves on top of each other; cut into thin shreds.

To serve, line Chillzanne Bowl with lettuce. Spoon pasta salad in center of bowl. Garnish with tomato rose. Serve using 3-Way Tongs.

Yield: 6 servings