Meet-the-Classics Salad

Step 1 -In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.

Step 2 -Drain the pasta and rinse it with cold water.

Step 3 -In a pot of salted, boiling water, add the green beans and the celery and cook, while covered, until crisp-tender, about 2 minutes.

Step 4 -Drain the green beans and the celery and plunge them into an ice bath to stop the cooking process, about 4-5 minutes.

Step 5 -Drain the green beans and the celery again.

Step 6 -In a large bowl, add the pasta, the green beans, the celery, the pinto beans, and the kidney beans.

Step 7 -In a medium bowl, add the shallots and the vinegar and let them stand for 5 minutes.

Step 8 -Add the lemon zest, the lemon juice, the Dijon mustard, and the honey to the shallot-vinegar mixture and whisk to combine.

Step 9 -Slowly add the oil to the vinegar mixture, while gently whisking, until well-combined.

Step 10 -Pour the dressing over the bean mixture.

Step 11 -Add the salt and the pepper to the pasta salad and toss to combine.

Step 12 -Serve sprinkled with the chives.