Dilly Bean Pasta Salad

Let the Lemon Vinaigrette do the talking. A few simple ingredients dress up an easy-does-it Dilly Bean Pasta Salad recipe that will be a bona fide winner whether it’s found on a picnic blanket or a dinner table. If you just can’t get enough, try one of our three other spins that all call on our citrusy vinaigrette: Pasta Salad with Lemon Vinaigrette, Herbs, and Field Peas; Tangy Chickpea Pasta Salad; and Pintos and Peppers Pasta Salad. Each one brings its own fresh appeal and, in our eyes, there’s no wrong way to twist up a delicious pasta salad recipe. Serve our Dilly Bean Pasta Salad with grilled burgers or top it with a simple store-bought rotisserie chicken for a light and fresh meal in a flash. When the temperature is rising, there’s nothing like a cool and refreshing salad that plays on the season’s bounty.

Dilly Bean Pasta Salad
Photo: Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Rishon Hanners
Active Time:
15 mins
Total Time:
30 mins
8 serves


  • 1/4 cup fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 tablespoon Dijon mustard

  • 2 teaspoons honey

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1 pressed garlic clove

  • 1/3 cup extra-virgin olive oil

  • 8 ounces pasta, cooked and drained

  • 2 cups blanched green beans

  • 2 cups blanched wax beans

  • 1/4 cups sliced toasted almonds

  • 2 tablespoons chopped dill


  1. Whisk together lemon juice, lemon zest, Dijon mustard, honey, kosher salt, black pepper, and garlic clove in a small bowl; slowly whisk in extra-virgin olive oil.

  2. Combine with blanched green and wax beans, sliced toasted almonds, and chopped dill. Add vinaigrette, and gently toss to combine. Serve at room temperature, or cover and chill.

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