Summer Pasta Salad

[Company]

Makes 16 servings

• 8 oz. dried lasagna noodles, broken into 3-inch pieces, or 3 cups dried bow tie or penne pasta
• 2 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1 clove garlic, minced
• 1½ cups fresh green beans, trimmed
• 8 oz. bite-size fresh mozzarella balls or cubed fresh mozzarella cheese
• 1½ cups thinly sliced yellow summer squash and/or zucchini
• 1 cup chopped tomatoes and/or halved cherry tomatoes
• 2 oz. thinly sliced prosciutto, torn into bite-size pieces, and/or salami, halved and sliced (optional)
• 1 cup arugula or fresh baby spinach
• ½ cup thinly sliced, halved red onion
• ½ cup pitted ripe olives, halved and/or pitted Kalamata olives (optional)
• 2 to 3 Tbsp. slivered fresh basil
• 1 recipe Red Wine Vinaigrette

DIRECTIONS

Cook pasta according to package directions; drain. Rinse with cold water; drain well. In an extra-large bowl whisk together the next four ingredients (through garlic). Add pasta; toss to coat. Cover; chill 8 to 24 hours.

In a large saucepan cook green beans in a large amount of boiling water 5 minutes; drain. Let cool. Add green beans and the next eight ingredients (though basil) to pasta. Drizzle with Red Wine Vinaigrette. Toss to coat. Cover; chill 4 to 24 hours.

Red Wine Vinaigrette

In a screw-top jar combine 1 cup olive oil; ½ tsp. dry mustard; 2 tsp. sugar; 2 cloves garlic, minced; ¼ tsp. salt; and ¼ tsp. black pepper. Cover; shake well.

Per serving 245 cal., 19 g fat (4 g sat. fat), 10 mg chol., 290 mg sodium, 14 g carb., 1 g fiber, 2 g sugars, 5 g pro.