Tuesday, October 26, 2010

Basil and Tomato Pasta Salad

8 oz. dry rotini or penne pasta

6 oz. fresh green beans, trimmed and cut into 1 –inch pieces

1/3 cup olive oil

¼ cup white balsamic vinegar

½ t salt

2 cloves garlic, minced

¼ t. dry mustard

¼ t. ground black pepper

3 medium tomatoes, cut into thin wedges (about 1 pound)

¾ cup finely shredded parmesan cheese (3 ounces)

½ cup sliced pitted ripe olives

1/3 cup finely shredded fresh basil

Shaved Parmesan cheese

Cook Pasta according to package directions, adding green beans the last five minutes of cooking; drain. Rinse with cold water; drain again.

In a screw top jar combine olive oil, vinegar, salt, garlic, mustard, and pepper.

In a very large bowl toss together the pasta mixture, dressing, tomatoes, shredded cheese and olives. Cover and child for 4 to 24 hours. Add basil and toss gently before serving.

Top with shaved Parmesan Cheese, if desired

makes 12-16 side-dish servings.

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