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.

　　

Ingredients

6 to 8 servings

　　

Dressing

2 tablespoons extra virgin olive oil

　　1/4 cup red wine vinegar

　　2 teaspoons Dijon-style mustard

　　1/2 teaspoon dried basil

　　8 to 10 ounces pasta, any short shape

　　2 cups fresh green beans, cut into 1-inch lengths, or frozen cut green beans, thawed

　　1 cup drained and rinsed canned cannellini beans

　　2 medium tomatoes, diced

　　One 8-ounce package baked tofu, any flavor (try smoked or lemon-pepper), finely diced

　　1/3 cup Niçoise or other brine-cured olives

　　1/4 cup minced fresh parsley

　　Salt and freshly ground pepper to taste

　　

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

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).