By DairyFreeGina

Dairy Free Vegan Gluten Free

This is a delicious and satisfying pasta dish, perfect for a weeknight summer meal, picnic or summer gathering. I use a gluten free , spiral shaped pasta . You can use any pasta shape and type of pasta if you have no dietary issues.

Add more beans and less pasta to up the
fiber content and lessen the carb content.

I like to top this salad with radishes or grape tomatoes. If you eat meat or fish this is a good salad to serve with grilled chicken or shrimp.

INGREDIENTS:

1 package pasta ( I use gluten free pasta and my favorite brand is Banza)

3/4 pound green beans, trimmed and cut into thirds (you could also use frozen)

2 T Dijon mustard

2 T agave

1/3 cup red wine vinegar

1/2 cup Extra Virgin Olive Oil

1 can pinto beans, rinsed and drained

1 can chickpeas, rinsed and drained

4 scallions (white parts only), thinly sliced

5 stalks celery, thinly sliced

Salt and pepper to taste

DIRECTIONS:

1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water.

2. In a medium bowl, whisk mustard, vinegar, agave , and oil. Add pasta , green beans, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper. Serve cold or at room temperature

What’s your favorite summer salad? Share in our comments section.

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