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.

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Ingredients

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.

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  • 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 Facts

173 calories; 10 g total fat; 5 mg cholesterol; 167 mg sodium. 17 g carbohydrates; 5 g protein;

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