Three-Bean Pasta Salad

by Cindi Sutter, Founder & Editor Spirited Table®—By Robby Melvin—This Story Originally Appeared On southernliving.com

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

Ingredient Checklist

• 8 ounces uncooked small shell pasta

• 8 ounces fresh green beans, trimmed and cut into 1-in. pieces (about 2 cups)

• ½ 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

• ¾ cup olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ¼ cup thinly sliced chives

Directions

• 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.