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3 Bean Pasta Salad

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 but any shape or pasta will work if you have no dietary issues.
Course: Main Course
Cuisine: American
Keyword: DairyFree, pasta salad, salad, summer
Author: DairyFreeGina


  • 1 package Pasta (I use Banza which is gluten free)
  • 3/4 pound Green beans, trimmed and cut into thirds (you could also use frozen)
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons Agave
  • 1/3 Cup Red wine vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Can Pinto beans, rinsed and drained
  • 1 Can 1 can chickpeas, rinsed and drained
  • 4 Sallions (white parts only), thinly sliced
  • 5 stalks Celery, thinly sliced
  • Salt and pepper to taste


  • 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.
  • 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