Summer Pasta Salad

By ruthg

Serving size: 2/3 cup

Ingredients

• 8 ounces dried lasagna noodles, broken into 3-inch pieces, or 3 cups dried bow ties or penne pasta
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 1/2 cups fresh green beans, trimmed
• 8 ounces cubed fresh mozzarella cheese or bite-size fresh mozzarella balls
• 1 1/2 cups thinly sliced yellow summer squash and/or zucchini
• 1 cup chopped tomato, halved cherry tomatoes, and/or halved grape tomatoes
• 2 ounces thinly sliced prosciutto, torn into bite-size pieces, or salami, halved and sliced (optional)
• 1 cup arugula or fresh baby spinach
• 1/2 cup thinly sliced, halved red onion or sliced green onions
• 1/2 cup pitted ripe olives, halved pitted kalamata olives, or sliced pimiento-stuffed green olives (optional)
• 2 tablespoons slivered fresh basil
• 1 recipe Red Wine Vinaigrette
• 1 cup olive oil
• 1/3 cup red wine vinegar, white wine vinegar, rice vinegar, or cider vinegar
• 1/4 cup shallots, finely chopped
• 2 tablespoons snipped fresh oregano, thyme, or basil or 1 teaspoon dried oregano, thyme, or basil, crushed
• 1 tablespoon Dijon-style mustard or 1/2 teaspoon dry mustard
• 2 teaspoons sugar
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Cook pasta according to package directions; drain. Rinse with cold water; drain well. In a very large bowl whisk together olive oil, lemon juice, salt, and garlic. Add pasta; toss to coat. Cover and chill for at least 8 hours or up to 24 hours.

In a large saucepan cook green beans in a large amount of boiling water for 5 minutes; drain and let cool. Add green beans, mozzarella cheese, squash, tomato, prosciutto (if using), arugula, onion, olives (if using), and basil to pasta. Add Fresh Herb Vinaigrette. Toss to coat. Cover and chill for at least 4 hours or up to 24 hours before serving.