Three-Bean Pasta Salad

Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 8

We combined two potluck classics—pasta salad and three-bean salad—to make one tasty new side dish. Blanched celery is the unexpected star in this side dish; it has a tender-crisp texture and bright green color. Swap out the canned beans for your favorite cooked field peas.


  • 8 ounces uncooked small shell pasta
  • 8 ounces fresh green beans, trimmed and cut into 1-in. pieces (about 2 cups)
  • 1/2 cup thinly sliced celery (about 1 stalk)
  • 1pinto beans, drained and rinsed
  • 1red kidney beans, drained and rinsed
  • 1small shallot, minced
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup thinly sliced chives

How to Make It

Step 1

Cook pasta according to package directions for salted water. Drain and rinse with cold water; drain.

Step 2

Cook green beans and celery in boiling salted water to cover until tender-crisp, about 2 minutes. Drain and plunge into ice water to stop the cooking process; drain. Combine pasta, green beans, celery, pinto beans, and kidney beans in a large bowl.

Step 3

Combine shallot and vinegar in a medium bowl; let stand about 5 minutes. Add lemon zest, lemon juice, mustard, and honey, stirring with a whisk. Gradually whisk in oil until well combined; pour over bean mixture. Sprinkle with salt and pepper; toss gently. Sprinkle with chives, and serve immediately.

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