Pasta Niçoise Salad

Name: Pasta Niçoise Salad
Cuisine: French
Ingredients: ¼ cup olive oil; 1 Freshly ground black pepper; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 2 scallions, minced; ¼ cup minced fresh Italian parsley; 1½ cups cherry tomatoes, halved lengthwise; Torn mixed salad greens, for serving; 8 ounces green beans, trimmed; 12 ounces uncooked penne or other bitesize pasta; 1½ tablespoons freshly squeezed lemon juice; 1½ tablespoons white wine vinegar; 1 teaspoon Dijon mustard; 1 tablespoon minced shallot; ¼ teaspoon natural sugar; ½ teaspoon salt; 12 ounces uncooked penne or other bitesize pasta; 1 (6-ounce) jar marinated artichoke hearts, drained; ½ cup niçoise or kalamata olives, pitted; ½ cup niçoise or kalamata olives, pitted

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Niçoise Salad takes a tasty twist when pasta is subbed in for potatoes. This great-tasting Mediterranean salad is an ideal one-dish meal for warm-weather al fresco dining. The salad is best made with thin young green beans, and cannellini beans stand in for the traditional tuna. To make this gluten-free, use gluten-free pasta.

Ingredients

12 ounces uncooked penne or other bitesize pasta
8 ounces green beans, trimmed

Europe
France
Vegan

Method

Cook the penne in a large pot of boiling salted water, stirring occasionally, until it is just tender. Drain, rinse under cold water, drain well again, and return to the pot.
Steam the green beans over boiling water until just tender, about 7 minutes. Run the beans under cold water to stop the cooking process and retain the color; drain well. Set aside.