Pasta Salad

• 2 c. fresh basil leaves, cut in slivers (reserve 1/2 c. for vinaigrette)
• 1 Tbsp. olive oil
• 8 oz. fettucine noodles
• 1 lb. green beans, rinsed, raw and trimmed
• 6 plum tomatoes, cut into 8 pieces
• 2 c. Calamata or imported olives
• 2 Tbsp. chopped fresh parsley
• 4 oz. Parmesan cheese, shaved or grated

1. Boil water in a large pot and add oil and noodles.
2. Cook until al dente (not mushy).
3. Drain and rinse under cold water.
4. Toss with 1/2 cup Red Wine Basil Vinaigarette.
5. Boil beans 5 to 8 minutes or just tender.
6. Drain and rinse with cold water.
7. Place pasta in a large bowl.
8. Cover with tomatoes, green beans, olives, 1 1/2 cups basil and parsley.
9. Pour vinaigarette over salad and top with cheese.
10. Toss and serve.

fresh basil, olive oil, fettucine noodles, green beans, tomatoes, olives, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360151 (may not work)