Three Bean Pasta Salad
Ingredients
- Salt and pepper
- 6 ounces small pasta shells
- ¾ pound green beans, trimmed and cut into thirds
- 2 tablespoons Dijon mustard
- ⅓ cup red-wine vinegar
- 2 tablespoons honey
- ½ cup extra-virgin olive oil
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 4 scallions (white parts only), thinly sliced
- 5 stalks celery, thinly sliced
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