Tonights Side Dish - Meditteranean Layered Salad

[Guest guest]

This was tonights side dish. Everyone loved it. My guests ate 3 servings

each. Thank God I decided to make the whole box of pasta:

 

* Exported from MasterCook *

 

Meditteranean Layered Salad

 

Recipe By : RisaG

Serving Size : 16 Preparation Time :0:00

Categories : Mushrooms Pasta

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Salad:

1 lb dried pasta (rotelle, rotini, bowties) -- any

fun shape

6 med heirloom tomatoes (in different colors) -- in

wedges

1 lb fresh green beans -- blanched

1 cup oil-cured black olives -- pitted & halved

1/2 cup feta cheese -- crumbled

8 lg mushrooms -- sliced

1 cup fresh basil -- loosely packed

1/2 cup Parmesan cheese -- grated

Dressing:

1/2 cup red wine vinegar

2 tbsp dijon mustard

2 cloves garlic -- minced

1/2 cup extra-virgin olive oil

 

To make dressing: Whisk together the vinegar, mustard, garlic and 1/4

tsp pepper in a small bowl. Gradually whisk in oil. Set aside.

 

For salad: Cook pasta according to package directions; drain well. Rinse

with cold water and drain again.

 

While it is cooking, blanch green beans in moderate amount of boiling

water for 6 minutes, until crisp-tender. Drain well. Toss 1/3 of

dressing with the drained pasta. Place pasta mixture in a large salad

bowl. Layer ingredients starting with green beans (green beans,

tomatoes, mushrooms, olives). Sprinkle with parmesan cheese and feta

cheese. Pour remaining dressing over. Sprinkle with shredded basil

leaves. Cover tightly with plastic wrap and refrigerate for at least 3

hours. Can do this up to 24 hours just remove about 1/2 hour before

eating to warm to room temperature.

 

Nutritional information: 175 calories per serving, 10g total fat (2g sat

fat), 5mg chol, 170mg sodium, 17g carbo, 3g fiber, and 5g protein.

 

Dietary exchanges: 1 starch, 1 vegetable and 2 fat.

 

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NOTES : If you don't have fresh herbs for the salad, use 1 tsp of dried

for every 1 tbsp of fresh. Make sure to rub the herbs between your

fingers to release the essential oils and the fragrance.

 

RisaG