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New Wave Salad With Shredded Italian Parmesan, Grana Padano

Quick.easy.cooking's picture
Ingredients
  Fresh basil leaves 2 Cup (32 tbs)
  Olive oil 1 Tablespoon
  Fettuccine 8 Ounce
  Vinaigrette 1 1⁄2 Cup (24 tbs)
  Green beans 1 Pound, trimmed
  Ripe plum tomatoes 6 , each cut into 8 pieces
  Kalamata olives/Other black olives 2 Cup (32 tbs)
  Chopped fresh parsley 2 Tablespoon
  Italian parmesan cheese 4 Ounce, shredded (Cello, Grana Padano)
Directions

1. Arrange basil leaves in a small stack and roll up lengthwise; slice diagonally into slivers.
2. Bring a large pot of water to a boil. Add oil and fettuccine and cook at a rolling boil until just tender. Drain, rinse under cold water, drain, and place in a large bowl. Add 1/2 cup vinaigrette and toss.
3. Bring a large saucepan of water to a boil; add beans. Simmer until just tender, 5-8 minutes. Drain, rinse under cold water, and drain.
4. Place pasta in a serving bowl. Cover with tomatoes and green beans, then olives, slivered basil and parsley. Pour the remaining vinaigrette over the salad. Sprinkle with Grana Padano and toss well

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pasta

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