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3-Bean Pasta Salad

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.

3-Bean Pasta Salad in a serving bowl.

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.

Pasta Salad in mixing bowl.

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.

3-Bean Pasta Salad in serving bowl.

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.


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.

Pasta salad in serving bowl.

More Creamy Pasta Salad Recipes

3-Bean Pasta Salad

3-Bean Pasta Salad is chock full of beans and tossed in a creamy and tangy dressing. Makes a great summer side for cookouts and potlucks.
PREP: 20 minutes
COOK: 0 minutes
Refrigerate: 1 hour


  • 12 ounces large elbow pasta


  • 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


  • 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.


Calories: 334kcal
Course: Side Dish
Cuisine: Southern
Keyword: pasta salad, summer

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