Food & Cooking Recipes Salad Recipes Three-Bean Pasta Salad 3.5 (137) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 19, 2020 Rate PRINT Share 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. Originally appeared: Everyday Food, June 2012 Rate It PRINT