Food & Cooking Recipes Salad Recipes Three-Bean Pasta Salad 3.5 (137) 5 Reviews 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 19, 2020 Print Rate It 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. Rate it Print