3/4 cup chopped green or yellow (or both) beans\r\n1/2 pound cooked pasta (bow tie, corkscrew or penne)\r\n2 cups thinly sliced yellow or green zucchini\r\n2 medium carrots, diagonally sliced\r\nhalf a sweet red pepper cut into thin strips\r\n1 large tomato, chopped\r\n1/4 cup finely chopped green onions or chives\r\n1/4 cup black olives\r\n2 tbsp minced fresh basil or 1 tsp dried\r\n\r\nBasil Dressing:\r\n\r\n2 tbsp wine or cider vinegar\r\n2 tbsp vegetable or olive oil\r\n2 tbsp water\r\n2 tbsp chopped fresh basil or 1/2 tsp dried\r\n1 tsp Dijon mustard\r\n1 tsp minced garlic\r\n1/8 tsp hot pepper flakes\r\n\r\nIn a pot of boiling water, blanch beans for 3 minutes; drain and cool under cold water. Place cooked pasta in a salad bowl add beans, zucchini, carrots, red pepper, tomato, green onions or chives, olives and basil.\r\n\r\nDressing: In a small bowl, whisk together vinegar, oil, water, basil, mustard, garlic and hot pepper flakes until well mixed. Pour over salad and toss to mix.

Great recipe, I really enjoyed it... especially the dressing! I made some extra dressing to use on some other types of salads! Keep up the fantastic posts Avalon!