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.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
chill:
4 hrs to 1 day
Servings:
16
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Ingredients

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Directions

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  • 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.

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  • Cook pasta according to package directions; drain. Rinse with cold water; drain again.

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

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  • 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 Facts

173 calories; total fat 10g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 5mg; sodium 167mg; potassium 214mg; carbohydrates 17g; fiber 3g; sugar 2g; protein 5g; vitamin aRE; vitamin a 777IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 40mcg; vitamin b12mcg; calcium 81mg; iron 1mg.

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