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.

Italian Basil, Tomato, and Pasta Salad
45 mins
by 5  people
add your rating
add a comment
  • 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
Related Video
Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

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.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
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.


  • 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 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
Back to Top