If there isn't a lot of room in your refrigerator, store the prepared salad in a large resealable bag until ready to serve.

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It's great!!!
- jamiecushey@comcast.net, Pennsylvania

It's great!!!
- jamiecushey@comcast.net, Pennsylvania

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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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.

 

Servings: 16 servings

Total: 285 mins

Rated:

 

 

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 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. Makes 16 servings.

5. Transport in an insulated cooler with ice packs.

6. Prepare using method above, except assemble salad in a large salad bowl.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.