- 16
- 45 mins
Ingredients
- 1/2 cup red wine vinegar
- 2 tablespoons Dijon style mustard
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup slivered fresh basil
- 8 ounces dried pasta ( such as rotini, bow ties, shells, cavatelli, or penne)
- 2 9-ounce packages frozen cut green beans
- 6 medium tomatoes, cut into thin wedges
- 1 cup sliced pitted kalamata olives or ripe olives
- 2 cups loosely packed fresh basil leaves
- 3/4 cup (3 oz.) finely shredded Parmesan cheese
- 3 tablespoons snipped fresh parsley
Preparation
Step 1
1.For dressing, in a small bowl whisk together, vinegar, mustard, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.
2.Cook pasta according to package directions; drain. Rinse with cold water; drain again.
3.Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
4.Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order; cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4-24 hours. To serve, toss lightly to combine.
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