Three-Bean Pasta Salad


Easy and summery, this Three-Bean Pasta Salad is a side that's great for your next cookout or picnic.


  • Salt and pepper

  • 6 ounces small pasta shells

  • ¾ pound green beans, trimmed and cut into thirds

  • 2 tablespoons Dijon mustard

  • 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


  1. 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.

  2. 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.

    Three-Bean Pasta Salad

Cook's Notes

To store, cover and refrigerate, up to 1 day.

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