Food & Cooking Recipes Salad Recipes Three-Bean Pasta Salad 3.5 (137) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 19, 2020 Print Share Share Tweet Pin Email Servings: 8 Easy and summery, this Three-Bean Pasta Salad is a side that's great for your next cookout or picnic. Ingredients Salt and pepper 6 ounces small pasta shells ¾ pound green beans, trimmed and cut into thirds 2 tablespoons Dijon mustard ⅓ cup red-wine vinegar 2 tablespoons honey ½ 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 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. 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 Notes To store, cover and refrigerate, up to 1 day. Print