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- 1/2 cup red wine vinegar
- 2 tablespoons Dijon-style 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 (such as rotini, bow ties, shells, cavatelli, or penne)
- 2 9 ounce package 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 (3 oz.) finely shredded Parmesan cheese
- 3 tablespoons snipped fresh parsley
1. For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing 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 the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine. Makes 16 servings.
- Transport in an insulated cooler with ice packs.
- Prepare using method above, except assemble salad in a large salad bowl.
- Servings Per Recipe 16,
- cal. (kcal) 173,
- Fat, total (g) 10,
- chol. (mg) 5,
- sat. fat (g) 2,
- carb. (g) 17,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 2,
- pro. (g) 5,
- vit. A (IU) 777,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- sodium (mg) 167,
- Potassium (mg) 214,
- calcium (mg) 81,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet