Italian Summer Salad

Name: Italian Summer Salad
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1/2 c red wine vinegar; 2 Tbsp dijon mustard; 1/4 tsp black pepper; 2 clove garlic, minced; 1/2 c olive oil; 1/2 c slivered fresh basil; 8 oz dried pasta ( rotini, bow ties, penne, or cavatelli ); 2 - 9 oz frozen cut green beans; 6 medium tomatoes, cut into thin wedges; 1 c sliced pitted kalamata olives or ripe olives; 2 c loosely packed fresh basil leaves; 3/4 c finely shredded parmesan cheese

No Photo

Have you made this?

Share your own photo!

By Samantha Shirley-Peoples
@sam66

Great for those hot summer days or nights, with a glass of cold ice tea.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

45 Min

Ingredients

1/2 c

red wine vinegar
2 Tbsp

dijon mustard
1/4 tsp

black pepper
2 clove

garlic, minced
1/2 c

olive oil
1/2 c

slivered fresh basil
8 oz

dried pasta ( rotini, bow ties, penne, or cavatelli )
2 - 9 oz

frozen cut green beans
6 medium

tomatoes, cut into thin wedges
1 c

sliced pitted kalamata olives or ripe olives
2 c

loosely packed fresh basil leaves
3/4 c

finely shredded parmesan cheese
Add Ingredients to Grocery List

How to Make Italian Summer Salad

Step-by-Step

For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Sir in the slivered basil. Set aside.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
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 thebasil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.
To tote: Transport salad in an insulated cooler with ice packs.