Two-Bean Pasta Salad

Two-Bean Pasta Salad

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


  • 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)

  • 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


  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.

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