italian summer salad

★★★★★ 1 Review
sam66 avatar
By Samantha Shirley-Peoples
from Springville, AL

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

★★★★★ 1 Review
serves 8
prep time 45 Min

Ingredients For italian summer salad

  • 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 md
    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
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How To Make italian summer salad

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

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