Three-Bean Pasta Salad

By kelsa94

Ingredients

• Salt and pepper
• 6 ounces small pasta shells
• 3/4 pound green beans, trimmed and cut into thirds
• 2 tablespoons Dijon mustard
• 1/3 cup red-wine vinegar
• 2 tablespoons honey
• 1/2 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

Details

Adapted from marthastewart.com

Preparation

Step 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.

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.