8 oz dried lasagna noodles broken into 3 inch pieces or 3 cups penne
2 Tbs olive oil
1 Tbs lemon juice
1 tsp salt
1 clove garlic, minced
1 1/2 cup fresh green beans, trimmed
8 oz bite size fresh mozzarella cheese
1 1/2 cup thinly sliced yellow summer squash and/or zuchini
1 cup chopped tomato or halved cherry tomatoes
2 oz thinnly sliced prociutto or salami, cut into bite sized pieces
1 cup arugala or baby spinach
1/2 cup thinly sliced red onion or sliced green onions
1/2 cup halved kalamatas
2 to 3 Tbs snipped fresh basil
1 recipe Red Wine Vinaigrette
Instructions
Cook pasta until al dente, drain and rinse in cold water; drain well. In a large bowl whisk together olive oil, lemon juice, salt and garlic. Add pasta; toss to coat. Cover and chill for at least 8 hours up to 24 hours.
In a large sauce pan cook green beans in boiling water for 5 minutes (crispy tender); drain and rinse in cold water. Add green beans, mozzarella cheese, squash, tomato, prosciutto, arugula, onion. olives, and basil to pasta. Drizzle with red wine vinaigrette. Toss to coat. Cover and chill for 4 hours or up to 24 hours before serving.
Red Wine Vinaigrette Recipe- In a screw top jar combine 1 cup olive oil, 1/3 cup red wine vinegar, 1/4 cup finely chopped shallots, 2 Tbs snipped fresh thyme, oregano or basil, 1 Tbs Dijon mustard, 2 tsp sugar, 2 minced garlic cloves, 1/4 tsp salt and 1/4 tsp black pepper. Cover and shake well.
Originally Submitted
8/24/2014
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