Summer sides are spectacular with this three bean pasta salad.
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| 3 Bean Pasta Salad |
6 ounces small pasta shells
3/4 greens beans cut into pieces
2 tablespoons Dijon mustard
1/3 cup red wine vinegar
2 tablespoons honey
1/2 cup extra virgin olive oil
1 can pinto beans, rinsed and drained
1 can chickpeas, rinsed and drained
4 scallions(white parts only) sliced thinly
5 stalks celery thinly sliced
In a large pot of boiling water, cook pasta according to the box directions in the last 3 minutes and the green beans. 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.
