Creamy Herbed Three Bean Pasta Salad

Difficulty: Easy

Servings: 46

Nutrition (per serving, 1 of 6): Calories 325, Total Fat 13 g, Saturated Fat 2 g, Carbohydrates 44 g, Dietary Fiber 6 g, Sugar 4 g, Protein 10 g, Cholesterol 9 mg, Sodium 362 mg

Total time: 30 minutes Active time: 30 minutes

Pasta shells tossed with chickpeas, green beans, and kidney beans in a bright, creamy herb dressing make a satisfying, make-ahead side or light main dish.

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1 cup trimmed, chopped green beans
8 ounces pasta shells
1 cup canned chickpeas, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1/4 cup finely chopped shallots

Instructions

Bring a large pot of salted water to a boil.
In a large bowl, whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt, and several grinds of black pepper.
Boil the green beans until crisp-tender, about 34 minutes; transfer with a slotted spoon to a colander and rinse under cold water to stop cooking, then add them to the dressing.
Cook the pasta shells according to package directions. Drain, rinse with cold water to cool, and add to the bowl.
Stir in the chickpeas, kidney beans, and shallots; toss well to combine. Taste and adjust seasoning with salt and pepper.
The salad is best served immediately, though it can be chilled and served later.