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New Wave Salad With Shredded Italian Parmesan, Grana Padano

  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3162 Calories from Fat 1799

% Daily Value*

Total Fat 196 g301.8%

Saturated Fat 20.7 g103.7%

Trans Fat 0 g

Cholesterol 77.1 mg25.7%

Sodium 8830.4 mg367.9%

Total Carbohydrates 266 g88.5%

Dietary Fiber 31.3 g125.3%

Sugars 32.4 g

Protein 85 g169.9%

Vitamin A 193.9% Vitamin C 164.6%

Calcium 191.5% Iron 46.6%

*Based on a 2000 Calorie diet

New Wave Salad With Shredded Italian Parmesan, Grana Padano Recipe