dried pasta ( rotini, bow ties, penne, or cavatelli )
2 - 9 oz
frozen cut green beans
tomatoes, cut into thin wedges
sliced pitted kalamata olives or ripe olives
loosely packed fresh basil leaves
finely shredded parmesan cheese
How To Make italian summer salad
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.
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