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.