Food and Recipes Dish Salad Three-Bean Pasta Salad Recipe 5.0 (3) 3 Reviews 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on March 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan Active Time: 30 mins Total Time: 30 mins Yield: 8 serves Ingredients 8 ounces uncooked small shell pasta 8 ounces fresh green beans, trimmed and cut into 1-in. pieces (about 2 cups) 1/2 cup thinly sliced celery (about 1 stalk) 1 (16-oz.) can pinto beans, drained and rinsed 1 (16-oz.) can 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 3/4 cup olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 cup thinly sliced chives Directions Cook pasta according to package directions for salted water. Drain and rinse with cold water; drain. 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. 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. Rate it Print