Creamy Herbed Three Bean Pasta Salad
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 8
- Sodium
- 362
- Total: 30 min
- Active: 30 min
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
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.