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

1. 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.

2. Meanwhile, cook green beans, covered, in a small amount of boiling water for 12-15 minutes. Drain; rinse with cold water. Drain well.

3. Cook pasta; drain. Rinse with cold water; drain well.

4. 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.

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