Categories: Salad
Ingredients
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tsp Dijon
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 garlic clove, minced
- 1/4 cup fresh basil, slivered
- 8 oz fresh green beans, trimmed
- 4 oz dried pasta
- 2 cups cherry tomatoes, halved
- 1/2 cup salami, cubed
- 1/2 cup shredded Parmesan
- 1 cup baby spinach
- black pepper
Directions
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For dressing, in a mason jar combine vinegar, oil, mustard, salt, 1/8 tsp black pepper and garlic. Cover and shake well. Add basil. Cover and shake gently to combine.
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Meanwhile, cook green beans, covered, in a small amount of boiling water for 12-15 minutes. Drain; rinse with cold water. Drain well.
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Cook pasta; drain. Rinse with cold water; drain well.
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In an extra large bowl, combine cooked green beans, pasta, tomato, salami and Parmesan. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill at least 4 hrs. Add spinach just before serving, tossing gently to combine. Sprinkle with black pepper.