Creamy Herbed Three Bean Pasta Salad

Pasta shells join forces with chickpeas, green beans and kidney beans for a hearty salad in a creamy dressing.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4-6
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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

1 cup canned chickpeas, rinsed and drained

1 cup canned kidney beans, rinsed and drained

1/4 cup finely chopped shallots


  1. Bring a large pot of salted water to a boil.
  2. Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  3. Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  4. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  5. Add the chickpeas, kidney beans and shallots to the mixing bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.