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
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.
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.
• Servings Per Recipe 16 servings Calories 173, Total Fat (g) 10, Saturated Fat (g) 2, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 5, Sodium (mg) 167, Carbohydrate (g) 17, Total Sugar (g) 2, Fiber (g) 3, Protein (g) 5, Vitamin A (DV%) 0, Vitamin C (DV%) 26, Calcium (DV%) 8, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet