Italian Organic Basil Tomato And Pasta Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 16 |
|
How refreshing, nourishing and colorful can you get for summer: using organic fresh produce! If you are bringing to a picnic or pot-luck, please carry in an insulated, ice-packed cooler. Enjoy! Ingredients:
chill 4 to 24 hours |
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 packages 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 |
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.
|
|