Italian Summer Salad
By
Samantha Shirley-Peoples
@sam66
1
Great for those hot summer days or nights, with a glass of cold ice tea.
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
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.
About Italian Summer Salad
Course/Dish: Other Salads
Other Tags: Quick & Easy, Healthy
