MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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.
  
  Recipe by Vegan Planet by Robin Robertson
 
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