Description
This 3-Bean Pasta Salad is the ultimate side dish for potlucks, BBQs, or weekday lunches. Loaded with tender pasta, three types of beans, crisp veggies, and a creamy tangy dressing, it’s hearty, flavorful, and ready to impress—served chilled and tossed to perfection.
Ingredients
12 oz large elbow pasta
1 can (14.5 oz) green beans, drained
1 can (14.5 oz) kidney beans, rinsed and drained
1 can (14.5 oz) northern beans, rinsed and drained
2 ribs celery, diced
½ medium red onion, diced
1 red bell pepper, diced
2 tablespoons chopped parsley
¼ cup red wine vinegar
¼ cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon honey
¼ teaspoon salt, or to taste
¼ teaspoon black pepper
⅓ cup vegetable or canola oil
Instructions
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Cook the elbow pasta in salted boiling water according to package directions. Drain and let cool slightly.
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In a large mixing bowl, whisk together red wine vinegar, mayonnaise, Dijon mustard, honey, salt, pepper, and oil until smooth and well combined.
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Add the cooked pasta, green beans, kidney beans, northern beans, diced celery, red onion, bell pepper, and chopped parsley to the bowl. Toss everything until evenly coated in the dressing.
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Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Notes
You can substitute elbow pasta with rotini or penne for extra texture.
Use fresh green beans for added crunch if preferred—just steam and cool before adding.
Add a sprinkle of feta or crumbled bacon for a twist on the classic.
Best served chilled, and keeps well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American