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Whisk together vinegar, mustard, pepper and garlic in a small bowl. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan, cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes and olives. Top with remaining dressing. Sprinkle with the basil leaves, Parmesan and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.