Easy and summery, this side is great for your next cookout or picnic.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

137 Ratings
  • 5 star values: 18
  • 4 star values: 52
  • 3 star values: 47
  • 2 star values: 14
  • 1 star values: 6
Rating: 4 stars
I made this salad exactly as written for a neighborhood picnic. It was well received, but I had to serve it with a slotted spoon due to the oil that pooled on the bottom of the large, wide bowl that I served it in. I agree with a prior reviewer that the 1/2 cup of olive oil was way too much. It also affected the leftovers as it made them soggy. I would make this again with less olive oil and also increasing the pasta a bit.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
just made it and it is so delicious! Everybody loves it - especially the vinegar lovers ;)
Rating: Unrated
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