Recipe finder
Italian Basil Tomato and Pasta Salad
- Makes: 16 servings
- Prep 45 mins
- Chill 4 hrs to 24 hrs
Ingredients
-
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
Directions
- 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.
Tip
- To Tote: Transport in an insulated cooler with ice packs.
Tip
- For 8 Servings: Prepare using method above, except assemble salad in a large salad bowl.
Nutrition Facts
(Italian Basil, Tomato, and Pasta Salad)
Servings Per Recipe 16, cal. (kcal) 173, Folate (µg) 40, pro. (g) 5, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 17, Niacin (mg) 1, Fat, total (g) 10, Riboflavin (mg) 0, chol. (mg) 5, Thiamin (mg) 0, iron (mg) 1, vit. C (mg) 15, calcium (mg) 81, sat. fat (g) 2, vit. A (IU) 777, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 2, Potassium (mg) 214, sodium (mg) 167