A refreshingly light three bean pasta salad packed with protein and crisp fresh vegetables. Perfect for picnics and summer dinners.
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.
Steam the green beans for just about 5 minutes so they remain crisp
Slice the red bell pepper into cubes.
Drain the canned chickpeas, kidney beans, and black beans.
Combine all ingredients in a salad bowl and toss.
Add yogurt, mustard, olive oil, lemon juice, honey, and apple cider vinegar in a small bowl and whisk to combine.
Pour over the salad and toss to coat. Serve.