Food & Cooking Recipes Salad Recipes Two-Bean Pasta Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print