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.
Copyright 2016 Television Recipe Iseasy, G.P. All rights reserved.
