Pasta Salad - cooking recipe

Ingredients

2 c. fresh basil leaves, cut in slivers (reserve 1/2 c. for vinaigrette)
1 Tbsp. olive oil
8 oz. fettucine noodles
1 lb. green beans, rinsed, raw and trimmed
6 plum tomatoes, cut into 8 pieces
2 c. Calamata or imported olives
2 Tbsp. chopped fresh parsley
4 oz. Parmesan cheese, shaved or grated

Preparation

Boil water in a large pot and add oil and noodles.
Cook until al dente (not mushy).
Drain and rinse under cold water.
Toss with 1/2 cup Red Wine Basil Vinaigarette.
Boil beans 5 to 8 minutes or just tender.
Drain and rinse with cold water.
Place pasta in a large bowl.
Cover with tomatoes, green beans, olives, 1 1/2 cups basil and parsley.
Pour vinaigarette over salad and top with cheese.
Toss and serve.