Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Creamy Herbed Three Bean Pasta Salad
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 8 mg
- Sodium
- 362 mg
Pasta shells join forces with chickpeas, green beans and kidney beans for a hearty salad in a creamy dressing.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 8 mg
- Sodium
- 362 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- 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.
- 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.
- 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.
