italian summer salad
(1 RATING)
Great for those hot summer days or nights, with a glass of cold ice tea.
No Image
prep time
45 Min
cook time
method
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yield
8 serving(s)
Ingredients
- 1/2 cup red wine vinegar
- 2 tablespoons dijon mustard
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup slivered fresh basil
- 8 ounces dried pasta ( rotini, bow ties, penne, or cavatelli )
- 2 - 9 ounces frozen cut green beans
- 6 medium tomatoes, cut into thin wedges
- 1 cup sliced pitted kalamata olives or ripe olives
- 2 cups loosely packed fresh basil leaves
- 3/4 cup finely shredded parmesan cheese
How To Make italian summer salad
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Step 1For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Sir in the slivered basil. Set aside.
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Step 2Cook pasta according to package directions; drain. Rinse with cold water; drain again.
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Step 3Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
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Step 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.
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Step 5To tote: Transport salad in an insulated cooler with ice packs.
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