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1/2
cup red wine vinegar
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2
tablespoons Dijon-style mustard
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1/4
teaspoon black pepper
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2
cloves garlic, minced
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1/2
cup olive oil
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1/2
cup slivered fresh basil
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8
ounces dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
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2
9 ounce package frozen cut green beans
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6
medium tomatoes, cut into thin wedges
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1
cup sliced pitted kalamata olives or ripe olives
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2
cups loosely packed fresh basil leaves
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3/4
cup (3 oz.) finely shredded Parmesan cheese
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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.
- Tip To Tote:Transport in an insulated cooler with ice packs.
- Variation For 8 Servings:Prepare using method above, except assemble salad in a large salad bowl.
- Servings Per Recipe 16,
- Calories 173,
- Protein (gm) 5,
- Carbohydrate (gm) 17,
- Fat, total (gm) 10,
- Cholesterol (mg) 5,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 777,
- Vitamin 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 (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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great, fresh flavor--added yellow tomatoes, orange peppers
7/20/2011 11:11:59 AM Report Abuse