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

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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; 10 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 5 mg cholesterol; 167 mg sodium. 214 mg potassium; 17 g carbohydrates; 3 g fiber; 2 g sugar; 5 g protein; 0 RE vitamin a; 777 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

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