Italian Basil, Tomato, and Pasta Salad
Recipe from
Better Homes and Gardens
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.
Servings:
16 servings
Prep Time:
45 mins
Total Time:
4 hrs 45 mins
Ingredients
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1/2 cupred wine vinegarsee savings
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2 tablespoonsDijon-style mustardsee savings
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1/4 teaspoonblack peppersee savings
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2 clovesgarlic, mincedsee savings
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1/2 cupolive oilsee savings
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1/2 cupslivered fresh basilsee savings
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8 ouncesdried pasta (such as rotini, bow ties, shells, cavatelli, or penne)see savings
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2 9-ounce packagesfrozen cut green beanssee savings
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6 mediumtomatoes, cut into thin wedgessee savings
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1 cupsliced pitted kalamata olives or ripe olivessee savings
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2 cupsloosely packed fresh basil leavessee savings
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3/4 cup (3 oz.)finely shredded Parmesan cheesesee savings
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3 tablespoonssnipped fresh parsleysee savings
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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.
To Tote
Transport in an insulated cooler with ice packs.
Nutrition information
Per serving: Calories 173, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 5 mg, Sodium 167 mg, Carbohydrate 17 g, Total Sugar 2 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 26%, Calcium 8%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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