Italian Summer Salad

Italian Summer Salad Recipe

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Samantha Shirley-Peoples


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


★★★★★ 1 vote

45 Min


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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

How to Make Italian Summer Salad


  • 1For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Sir in the slivered basil. Set aside.
  • 2Cook pasta according to package directions; drain. Rinse with cold water; drain again.
  • 3Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
  • 4Toss 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.
  • 5To tote: Transport salad in an insulated cooler with ice packs.

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About Italian Summer Salad

Course/Dish: Other Salads
Other Tags: Quick & Easy, Healthy

Show 3 Comments & Reviews

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