THREE BEAN PASTA SALAD

Three-Bean Pasta Salad

Active Time

30 Mins

Total Time

30 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.

Ingredients

• 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) 1 pinto beans, drained and rinsed 1 red kidney beans, drained and rinsed 1 small 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.