Pasta Salad Nicoise

• 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 Nicoise or other brine-cured olives
• 1/4 cup minced fresh parsley
• Salt and freshly ground pepper to taste

1. Combine the dressing ingredients in a small bowl and stir until well blended.
2. Set aside.
3. Cook the pasta in plenty of rapidly simmering water until al dente.
4. Drain and rinse until cool, then drain well again.
5. Steam the green beans in a medium saucepan with a small amount of water until tender-crisp.
6. Drain and rinse under cool water.
7. Combine the pasta, green beans, and dressing in a large serving bowl along with the remaining salad ingredients, and toss together.
8. Serve at room temperature.
9. This salad contains so many elements of a meal that little else is needed to make it complete.
10. In summer, corn on the cob is an easy companion.
11. At other times of the year, quick vegetable dishes you can choose from include Sauteed Cauliflower with Sun-Dried Tomatoes and Basil (page 198), Mediterranean Spinach with Pine Nuts and Raisins (page 202), and Zucchini and Summer Squash Saute (page 209).
12. Calories: 340
13. Total Fat: 12g
14. Protein: 15g
15. Carbohydrates: 44g
16. Fiber: 4.5g
17. Sodium: 545mg

extra virgin olive oil, red wine vinegar, mustard, basil, pasta, fresh green beans, beans, tomatoes, lemonpepper, nicoise, fresh parsley, salt

Taken from www.epicurious.com/recipes/food/views/pasta-salad-nicoise-390532 (may not work)