Two-Bean Pasta Salad

Name: Two-Bean Pasta Salad
Ingredients: 10 ounces green beans, trimmed and cut into 1-inch pieces (about 2 ½ cups); 8 ounces whole-wheat, kamut, or spelt pasta shells; 0.25 cup white balsamic or apple cider vinegar; 1 teaspoon minced garlic; Kosher salt; 0.25 teaspoon sugar, (optional); 0.333 cup extra-virgin olive oil; 0.25 teaspoon ground black pepper, plus more to taste; 2 stalks celery, cut crosswise into ⅛-inch-thick slices (about 1 cup); 1 cup cooked black-eyed peas, kidney beans, or chickpeas (canned are okay); 0.5 cup shredded basil, plus more for garnish

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By

Martha Stewart Test Kitchen

Updated on August 21, 2020

Servings:

4

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

Ingredients

10 ounces green beans, trimmed and cut into 1-inch pieces (about 2 ½ cups)
8 ounces whole-wheat, kamut, or spelt pasta shells
¼ cup white balsamic or apple cider vinegar
1 teaspoon minced garlic
Kosher salt
¼ teaspoon sugar, (optional)
⅓ cup extra-virgin olive oil
¼ teaspoon ground black pepper, plus more to taste
2 stalks celery, cut crosswise into ⅛-inch-thick slices (about 1 cup)
1 cup cooked black-eyed peas, kidney beans, or chickpeas (canned are okay)
½ cup shredded basil, plus more for garnish

Directions

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.
Add pasta to the same boiling water and cook until al dente. Drain and rinse under cold water.
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.
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.
Just before serving, stir in shredded basil. Season to taste with salt and pepper.