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Three Bean Pasta Salad with lemony mustard dressing Sugar with Spice Blog. Overhead close up shot of Three Bean Pasta Salad in a big wooden salad bowl and wooden spoon.

Refreshing Three Bean Salad with Lemony Mustard Dressing

A refreshingly light three bean pasta salad packed with protein and crisp fresh vegetables. Perfect for picnics and summer dinners.

Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

Three Bean Salad

  • 1 bag Green Beans Chopped in Half and Ends Trimmed
  • 1 Red Pepper cut into 1/4 in cubes
  • 1 box Tri-Color Rotini Pasta
  • 1 can Chickpeas drained
  • 1 can Kidney Beans drained
  • 1 can Black or Pinto Beans drained

Lemony Mustard Dressing

  • 1/4 cup Yogurt
  • 3 tbsp Spicy Brown Mustard
  • 1 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • 1 tsp Honey
  • 1 tbsp Apple Cider Vinegar (optional)

Instructions

Salad Prep

  1. Cook the rotini pasta for about 7 minutes until it's just al dente. Drain under cold water with a splash of olive oil to avoid sticking.

  2. Steam the green beans for just about 5 minutes so they remain crisp

  3. Slice the red bell pepper into cubes.

  4. Drain the canned chickpeas, kidney beans, and black beans.

  5. Combine all ingredients in a salad bowl and toss.

Lemony Mustard Dressing

  1. Add yogurt, mustard, olive oil, lemon juice, honey, and apple cider vinegar in a small bowl and whisk to combine.

  2. Pour over the salad and toss to coat. Serve.