Italian basil, tomato, and pasta salad (taken from the Potluck Cookbook)

Ingredients:

1/2 cup red wine vinegar

2 Tbsp Dijon style mustard

1/4 tsp pepper

2 cloves garlic, minced

1/2 cup olive oil

1/2 cup slivered fresh basil

8 ounces dried pasta (rotini, bow ties or penne)

2 (9 ounce) packages frozen cut green beans

6 medium tomatoes, cut into thin wedges

2 cups loosely packed fresh basil leaves

3 ounces finely shredded Parmesan cheese

3 Tbsp snipped fresh parsley

For dressing, I small bowl whisk together vinegar, mustard, pepper and garlic. Gradually whisk in oil. Stir in slivered basil. Set aside

Cook pasta according to package directions; drain. Rinse with cold water; drain again.

Meanwhile,in large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.

Toss one third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order:  cooked green beans and tomatoes. Top with remaining dressing. Sprinkle with the basil leaves, Parmesan cheese and parsley. Cover and chill for 4-24 hours. To serve, toss lightly to combine.