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Basil-Fettuccine Salad

Wonderful peppery-scented basil abounds in this pasta salad and vinaigrette. This is a great recipe to try if you grow basil in your garden.
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Ingredients

Makes 8 servings / Prep: 10 min., Cook: 16 min.

  • 1 pound fresh green beans
  • 1 8-ounce package fettuccine
  • Red Wine-Basil Vinaigrette
  • 6 plum tomatoes
  • 2 cups pitted ripe olives
  • 1½ cups loosely packed julienne-sliced fresh basil leaves
  • 2 tablespoons chopped fresh parsley
  • 4 ounces Parmesan cheese shaved

Instructions

  • Wash beans and remove strings.
  • Arrange beans in a steamer basket over boiling water.
  • Cover and steam 4 minutes or until tender.
  • Rinse beans with cold water; drain and set aside.
  • Cook pasta according to package directions.
  • Drain and place in a large bowl.
  • Toss with ½ cup Red Wine-Basil Vinaigrette; set aside.
  • Cut each tomato into 8 wedges.
  • Add tomato, green beans, olives, basil, and parsley to pasta; toss gently.
  • Pour remaining Red Wine-Basil Vinaigrette over pasta; toss gently.
  • Sprinkle with cheese.
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Course; Salad