it's salad nicoise turned into a pasta salad!  this is a fabulous
pasta salad, much classier than average, definately worthy of guests
or a impressing a potluck.  another one adapted from the "frog
commissary cookbook."

dressing:
1/2 egg (crack the egg, beat it, and use half)
1/2 c. corn or safflower oil
1/8 c. white wine vinegar
1/2 tsp chopped garlic
1/2 tsp sugar
1 1/2 tsp dried dill
1/2 tsp dried basil
1 tsp chopped parsley
1 tsp anchovy paste (or to taste, start w/ less) 
salt&pepper to taste

salad:
8oz c pasta shells, corkscrews, orchietti or other interesting pasta shape
      (whole wheat pasta is fine in this)
2 c green beans,trimmed and cut into 1-2" lengths
1 tbsp olive oil
1 1/2 cups cherry tomatoes, halved or quartered (depending on size)
1 cup good pitted black olives, chopped (NOT canned olives!!) 
2 hard boiled eggs, chopped
1/2 cup capers
opt: 12 oz light tuna packed in water (i know its essential for
nicoise, but it's a fine salad without it.)

make the dressing: whiz the egg in a food processor, gradually and
slowly adding the oil until homogenized and thick.  add the rest of
the ingredients, adjusting to taste.

salad:

make the pasta, but in the last minute throw in the green beans.
drain and rinse the pasta/beans under cool water.  toss with olive oil
and allow to cool in refridgerator for about 15 minutes.  once
pasta/bean mixture is cool, toss with remaining salad ingredients and
then coat with dressing.  if desired, add tuna at the end.  can be
served atop crisp romain leaves for a fancier presentation.