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Italian Basil, Tomato, and Pasta Salad

This fresh side salad recipe, perfect for a potluck or cookout, uses lots of basil. Make it when basil is in full supply, in the garden or at the market, during the height of summer.

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3.5 by 13 people
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  • Makes: 16 servings
  • Prep: 45 mins
  • Chill: 4 hrs to 24 hrs

Italian Basil, Tomato, and Pasta Salad

Ingredients

Directions

  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.

From the Test Kitchen

To Tote:

Transport in an insulated cooler with ice packs.

For 8 Servings:

Prepare using method above, except assemble salad in a large salad bowl.

Nutrition Facts (Italian Basil, Tomato, and Pasta Salad)

    Per serving:
  • 173 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 5 mg chol.,
  • 167 mg sodium,
  • 17 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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