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Three-Bean Pasta Salad

  • servings: 8




  • 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

Cook's Note

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


  1. Step 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. Step 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.

Everyday Food, June 2012



Reviews (4)

  • 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.

  • 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.

  • 27 May, 2012

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

  • 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