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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Servings: 16
Prep Time: 45 mins
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Ingredients
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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

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.
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.
Nutrition information
Per Serving: 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 (RE) 0, vit. A (IU) 777.44, vit. C (mg) 15.35, Thiamin (mg) 0.16, Riboflavin (mg) 0.12, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.08, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 0, sodium (mg) 167, Potassium (mg) 214, calcium (mg) 80.77, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
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