advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Three-Bean Pasta Salad

  • Servings: 8
Three-Bean Pasta Salad

Source: Everyday Food, June 2012

Ingredients

  • Salt and pepper
  • 6 ounces small pasta shells
  • 3/4 pound green beans, trimmed and cut into thirds
  • 2 tablespoons Dijon mustard
  • 1/3 cup red-wine vinegar
  • 2 tablespoons honey
  • 1/2 cup extra-virgin olive oil
  • 1 can (15.5 ounces) pinto beans, rinsed and drained
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 4 scallions (white parts only), thinly sliced
  • 5 stalks celery, thinly sliced

Directions

  1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water.

  2. In a medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper.

Cook's Note

To store, cover and refrigerate, up to 1 day.

Reviews

Reviews (4)

  • MichY 27 Feb, 2014

    Love the taste. Very easy to make. However, the suggested amount of pasta was not enough for 8, I had to double the pasta. And 1/2 a cup of olive oil was too much, even for the double amount of pasta.

  • JasonB 22 Jun, 2012

    Awesome! The pinto beans add a nice nutty flavor to this salad. I embellished a little bit and added mustard seeds and dry dill. Yum.

  • Dorrit 27 May, 2012

    just made it and it is so delicious! Everybody loves it - especially the vinegar lovers ;)

  • ElleBella1 25 May, 2012

    Yum girl.. your little dance works with the summer feel.. I will make this recipe tomorrow as we are going on a picnic! Thank you

Related Topics