The ingredients of salade Niçoise—green beans, white beans, ripe tomatoes, and cured olives—join forces with pasta to make a delectable cold dish. Baked tofu stands in for tuna, another standard Niçoise ingredient.
Recipe information
Yield
6 to 8 servings
Ingredients
Dressing
Preparation
Step 1
Combine the dressing ingredients in a small bowl and stir until well blended. Set aside.
Step 2
Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.
Step 3
Steam the green beans in a medium saucepan with a small amount of water until tender-crisp. Drain and rinse under cool water.
Step 4
Combine the pasta, green beans, and dressing in a large serving bowl along with the remaining salad ingredients, and toss together. Serve at room temperature.
menu suggestions
Step 5
This salad contains so many elements of a meal that little else is needed to make it complete. In summer, corn on the cob is an easy companion. At other times of the year, quick vegetable dishes you can choose from include Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198), Mediterranean Spinach with Pine Nuts and Raisins (page 202), and Zucchini and Summer Squash Sauté (page 209).
nutrition information
Step 6
Calories: 340
Step 7
Total Fat: 12g
Step 8
Protein: 15g
Step 9
Carbohydrates: 44g
Step 10
Fiber: 4.5g
Step 11
Sodium: 545mg
