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Tomato Basil Salad

Ingredients

  • ½ cup O&CO. Aged Barolo wine vinegar
  • 2 tbsp. Dijon mustard
  • ¼ tsp. fresh ground black pepper
  • 2 cloves garlic minced
  • ¼ cup O&CO. Mantinea & Avia olive oil
  • ¼ cup O&CO. Basil specialty olive oil
  • ½ cup fresh basil leaves
  • 1 bag O&CO. Tacconi pasta
  • 1 lb. steamed fresh green beans cut into 2 inch pieces
  • 6 medium tomatoes, cut into thin wedges
  • ¾ cups fresh grated Parmesan cheese
  • 3 tbsp. snipped fresh parsley
  • 1 bag O&CO. Kalamata olives, coarsely chopped, with pits removed

Directions

  1. In a small bowl, whisk together, vinegar, mustard, pepper and garlic. Gradually whisk in the basil oil and olive oil. Set aside. 
  2. Cook pasta according to package directions. Rinse and drain well.
  3. Toss pasta with ½ of dressing.
  4. Mix in steamed green beans, tomatoes, olives, basil leaves, and parsley and Parmesan cheese. Toss lightly with remaining dressing.
  5. Cover and chill 2-4 hours.