Steam green beans for 6½-7 minutes, or until crisp, but tender. Immediately take from steamer and place in very icy water, with ice cubes. Set aside.
Bring several quarts of water to boil. Stir in 1 tsp. salt and 1 tsp. oil. Stir in rotini pasta. Boil for about 6 minutes, or until al dente. Drain and rinse in cold water. Mix the pasta into the green beans, add more ice cubes and stir.
Place red wine vinegar, extra virgin olive oil, canola oil, sugar, salt, Italian seasoning, dill weed, garlic, black pepper, crushed red pepper flakes, Dijon mustard and parsley in jar and shake vigorously.
Drain pasta and beans in colander. Place pasta and beans in a large bowl and toss with Parmesan cheese, scallions, basil and pimentos. Add ½ cup of the salad dressing and toss well. You may add a bit more salad dressing if salad seems dry. Save the remaining dressing for another use. Refrigerate for a couple of hours before serving.