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Pasta Salad with Balsamic Vinaigrette and Parmigiano Reggiano
Balsamic Vinaigrette
2 tablespoons white balsamic vinegar
;⁄; teaspoon freshly ground black pepper
;⁄; teaspoon sea salt
Salad
8 ounces fettuccine
1 pound green beans, trimmed
2 cups fresh basil leaves
6 ripe plum tomatoes, each cut into
8 pieces
2 cups kalamata or other black olives
2 tablespoons chopped fresh parsley
4 ounces Kirkland Signature shredded
Parmigiano Reggiano
To prepare the vinaigrette, whisk together all the ingredients
thoroughly. Refrigerate for 2 hours.
To prepare the salad, bring a large pot of water to a boil. Add
fettuccine and cook at a rolling boil until just tender. Drain, rinse
under cold water, drain and place in a large bowl. Add ½ cup
vinaigrette and toss.
Bring a large saucepan of water to a boil. Add green beans and
simmer until just tender, 5-8 minutes. Drain, rinse under cold
water and drain.
Arrange basil leaves in small stacks and roll up lengthwise; slice
diagonally into slivers.
Place the pasta in a serving bowl. Cover with tomatoes and green
beans, then olives, basil and parsley. Pour the remaining vinaigrette
over the salad.
Sprinkle with Parmigiano Reggiano and toss well. Makes 8 servings.
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