Guest guest Posted May 10, 2002 Report Share Posted May 10, 2002 * Exported from MasterCook * Chilled Pasta Niçoise Recipe By : Pasta For All Seasons, by Robin Robertson, page 175 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound penne 1/2 cup extra-virgin olive oil 8 ounces fresh green beans -- (2 cups) blanched 1 1/2 cups cooked cannellini beans -- drained and rinsed 1 cup halved cherry tomatoes 1/2 cup Niçoise olives -- pitted 1/4 cup minced fresh flat-leaf parsley 1/4 cup white wine vinegar 1 garlic clove -- pressed 2 teaspoons Dijon mustard 1/2 teaspoon salt freshly ground black pepper salad greens -- for serving Serves 4 Classic salade Niçoise ingredients team up with penne pasta for a great-tasting Mediterranean fusion salad perfect for al fresco dining. Grill some portobello mushrooms and crusty bread, and dinner is served. Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it, rinse under cold water and place in a large bowl. Toss with 1 tablespoon of the oil and add the green beans, cannellini beans, tomatoes, olives, and parsley. To make the dressing, combine the vinegar, garlic, mustard, salt, and pepper to taste in a small bowl. Whisk in the remaining oil and add to the pasta and vegetables. Toss gently to combine. Taste to adjust the seasonings if necessary. Divide the salad greens among individual plates, top with the pasta salad, and serve. Other pasta choices: ziti or other tubular pasta - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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