3-Bean Pasta Salad is chock full of beans and tossed in a creamy dressing. Makes a wonderful side dish for your next cookout, BBQ or potluck.
Quick and Easy Summer Side
This recipe makes use of canned beans so it is wonderfully easy to prepare.
How To Serve 3-Bean Pasta Salad
3-Bean Pasta Salad is such a great summer side dish. It goes great with burgers and hot dogs with Corn on the Cob, Southern Potato Salad, and Marinated Cucumber, Tomato, and Onion Salad.
Creamy Tangy Dressing
The dressing for this pasta salad is much like you would use with a 3-Bean Salad, only there is some mayonnaise added to make it creamy plus a little honey for a touch of sweetness. Red wine vinegar and Dijon mustard give it a tangy flavor.
Which Beans To Use?
I use green beans, kidney beans, and northern beans but you can use any beans you like. Garbanzo beans and black beans also work well.
Other Ingredients
For a little crunch and more flavor I add celery, red bell pepper, and red onion.
Choose Your Pasta
This pasta salad can be made with any pasta shape. Elbow, cavatappi, shell, and farfalle all work well.
Give It Time To Chill
You want to make this pasta salad at least 1 hour before serving so the flavor has time to develop.
Storage
This pasta salad will last for 3 to 4 days in an airtight container in the refrigerator. The dressing tends to get soaked into the pasta over time. You can always add a little more dressing to leftovers to freshen it up.
More Creamy Pasta Salad Recipes
- Tex-Mex Pasta Salad
- Chipotle Chicken Pasta Salad
- Texas Caviar Pasta Salad
- BBQ Ranch Pasta Salad
- Cajun Macaroni Salad
3-Bean Pasta Salad
Equipment
Ingredients
- 12 ounces large elbow pasta
Dressing
- 1/4 cup red wine vinegar
- 1/4 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 salt, or to taste
- 1/4 teaspoon pepper
- 1/3 cup Vegetable oil or Canola oil
Remaining Ingredients
- 1 (14.5-ounce) can Green Beans, drained
- 1 (14.5-ounce) can Kidney Beans, rinsed and drained
- 1 (14.5-ounce) can Northern Beans, rinsed and drained
- 2 ribs celery, diced
- 1/2 medium Red Onion, diced
- 1 red bell pepper, diced
- 2 tablespoons parsley
Instructions
- Cook pasta in salted water according to package directions.
- In a large bowl, whisk togther dressing ingredients.
- Stir in pasta and remaining ingredients.
- Refrigerate at least 1 hour before serving.
