New This Month

Two-Bean Pasta Salad


Bean salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.

  • Servings: 4

Source: Body+Soul, June 2010


  • 10 ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
  • 8 ounces whole-wheat, kamut, or spelt pasta shells
  • 1/4 cup white balsamic or apple cider vinegar
  • 1 teaspoon minced garlic
  • Kosher salt
  • 1/4 teaspoon sugar, (optional)
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 2 stalks celery, cut crosswise into 1/8-inch-thick slices (about 1 cup)
  • 1 cup cooked black-eyed peas, kidney beans, or chickpeas (canned are okay)
  • 1/2 cup shredded basil, plus more for garnish


  1. Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 3 minutes. Remove from boiling water with a slotted spoon and run under cold water to stop the cooking; set aside.

  2. Add pasta to the same boiling water and cook until al dente. Drain and rinse under cold water.

  3. In a large bowl, whisk together vinegar, garlic, 1/2 teaspoon salt, and sugar, if using. Whisk in the oil in a steady stream, and season with 1/4 teaspoon black pepper.

  4. Add celery, peas or beans, and green beans to the vinaigrette, then add pasta and toss well to combine. Let pasta salad marinate for at least 1 hour.

  5. Just before serving, stir in shredded basil. Season to taste with salt and pepper.

Reviews Add a comment

  • Michael Montana
    3 JUL, 2014
    This is a good base recipe for someone who hash,t made pasta salad before, like me. However, i was a little disappointed in the end result. needed a little spicing up. Good ingredients made it yummy.