Close
Ingredients
| red wine vinegar: 1/2 cup |
| Dijon mustard: 2 Tbl |
| black pepper: 1/4 tsp |
| garlic: 2 cloves |
| olive oil: 1/2 cup |
| fresh basil (chopped): 1/2 cup |
| pasta (rotini): 8 oz |
| frozen green beans: 9 oz |
| red tomatoes: 6 |
| kalamata olives: 1 cup |
| fresh basil (chopped): 2 cups |
| parmesan cheese: 3 oz |
| parsley: 3 Tbl |
Italian Basil, Tomato, and Pasta Salad
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
16 serving(s)
Tags
1. For dressing, in a small bowl whisk together vinegar, mustard, pepper, 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 the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine. Makes 16 servings.