Garden Pasta Salad with Basil Dressing Recipe

3/4 cup chopped green beans
1/2 lb. pasta (bow tie, corkscrew or penne)
2 cups thinly sliced yellow or green zucchini
2 medium carrots, diagonally sliced
Half sweet red pepper, cut in thin strips
1 large tomato, chopped
1/4 cup finely chopped scallions or chives
1/4 cup black olives
2 tbsp. minced fresh basil or 1 tsp. dried

Basil dressing:

3 tbsp. wine or cider vinegar
2 tbsp. olive oil
2 tbsp. water
2 tbsp. chopped fresh basil or 1/2 tsp. dried
1 tsp. Dijon mustard
1 tsp. minced garlic
1/8 tsp crushed red pepper flakes

In pot of boiling water, blanch beans for 3 minutes; drain and cool under cold water. In large pot of boiling water, cook pasta until tender but firm; drain and rinse well under cold water. Drain again and place in large salad bowl. Add beans, zucchini, carrots, red pepper, tomato, scallions or chives, olives and basil.

Dressing: In small bowl, whisk together vinegar, oil, water, basil, mustard, garlic and hot pepper flakes until well mixed. Pour over salad and toss to mix.