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, cavatelli, or penne)
2 9-ounce packages 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
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.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
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. Makes 16 servings.