BIG SHELL PASTA RECIPE RECIPES
THREE-BEAN PASTA SALAD RECIPE - SOUTHERN LIVING
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.
Provided by Robby Melvin
Categories Salad
Total Time 30 minutes
Yield Serves 8
Number Of Ingredients 14
Steps:
- 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.
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Provided by Janine Ratcliffe
Number Of Ingredients 1
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