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Three Bean Pasta Salad Recipe for a Healthy Meal

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 oz large elbow pasta1 can 14.5 oz green beans, drained1 can (14.5 oz) kidney beans, rinsed and drained1 can (14.5 oz) northern beans, rinsed and drained2 ribs celery, diced½ medium red onion, diced1 red bell pepper, diced2 tablespoons chopped parsley¼ cup red wine vinegar¼ cup mayonnaise3 tablespoons Dijon mustard1 tablespoon honey¼ teaspoon salt, or to taste¼ teaspoon black pepper⅓ cup vegetable or canola oil

Method
 

  1. Cook the elbow pasta in salted boiling water according to package directions. Drain and let cool slightly.
  2. In a large mixing bowl, whisk together red wine vinegar, mayonnaise, Dijon mustard, honey, salt, pepper, and oil until smooth and well combined.
  3. 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.
  4. 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.