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
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1/2 cred wine vinegar
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2 Tbspdijon mustard
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1/4 tspblack pepper
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2 clovegarlic, minced
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1/2 colive oil
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1/2 cslivered fresh basil
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8 ozdried pasta ( rotini, bow ties, penne, or cavatelli )
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2 - 9 ozfrozen cut green beans
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6 mediumtomatoes, cut into thin wedges
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1 csliced pitted kalamata olives or ripe olives
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2 cloosely packed fresh basil leaves
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3/4 cfinely 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.
About Italian Summer Salad
Course/Dish: Other Salads
Other Tags: Quick & Easy Healthy
