Title: Pasta Salad Niçoise
Categories: Pasta, Salads
Yield: 4 Servings
8 oz Penne
2 c Green beans; trimmed,
- cut into 2" pieces
15 oz Can cannellini (1-1/2 c);
- rinsed, drained
1 c Cherry or grape tomatoes;
- halved
1/3 c Niçoise or kalamata olives;
- pitted
2 tb Fresh parsley; minced
2 tb Basil; chopped
2 tb White wine vinegar
1 cl Garlic; minced
1 ts Dijon mustard
1/2 ts Salt
1/4 ts Black pepper; freshly ground
1 pn Natural sugar
3 tb Olive oil
Salad greens; to serve
Cook the penne in a pot of boiling salted water, stirring
occasionally, until al dente. During the last 3 or 4 minutes of
cooking time, add the green beans to the pot. Drain the pasta and
green beans and rinse under cold running water. Transfer to a large
bowl and add the cannellini beans, tomatoes, olives, parsley, and
basil. Toss gently to combine.
In a small bowl, combine the vinegar, garlic, mustard, salt, pepper,
and sugar. Whisk in the olive oil and add to the pasta and
vegetables. Toss gently to coat evenly. Taste and adjust the
seasonings.
Divide the salad greens among 4 individual plates, top with the pasta
sala, and serve.
Accompany with grilled portobello mushrooms and crusty bread for a
terrific meal.
