"STRAIGHT FROM THE GARDEN" Recipe 7-5-2013 ITALIAN BASIL, TOMATO AND PASTA SALAD 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, or penne) 2 9 - ounce package 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. https://facebook/theseedguy theseedguy/index.php
Posted on: Sat, 06 Jul 2013 00:37:26 +0000
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