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Camellia Brand
a close up of a dish of black and gold pasta salad

Black & Gold Pasta Salad

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  • Kosher Salt
  • 1 pound Dagastino Fleur de Lis Shaped pasta
  • 3 1/2 tablespoons olive oil, divided
  • 4 tablespoons Creole mustard
  • 2 cups mayonnaise
  • 4 tablespoons red wine vinegar
  • 2 tablespoons cane syrup
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons hot sauce
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons Cajun seasoning, plus more to taste
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3/4 cup finely minced shallots
  • 1 cup yellow grape tomatoes, halved
  • 1 cup finely chopped yellow bell pepper
  • 1 cup finely chopped celery
  • 3/4 cup cooked, chilled Camellia Brand Black Beans
  • 1 (2.25-ounce) can black olives, sliced
  • Chilled blackened shrimp or chilled blackened chicken, cubed, optional
  • 1/4 cup chopped fresh parsley for garnish


  1. Bring a large pot of salted water to a boil. Add pasta to pot, and cook for 5 minutes, until tender.
  2. Drain pasta in a colander, and rinse with cool water.
  3. Transfer pasta to a large bowl, and add 1 ½ tablespoons olive oil.
  4. In a separate, medium bowl, whisk the remaining 2 tablespoons olive oil with Creole mustard, mayonnaise, red wine vinegar, cane syrup, lemon juice, hot sauce, smoked paprika, Cajun seasoning, salt, and black pepper. If dressing is too thick, add 1 tablespoon of water at a time to thin slightly. Adjust seasonings to taste.
  5. To the pasta in the large bowl, add shallots, tomatoes, bell pepper, celery, black beans, and olives. Toss to combine. Add dressing, and mix until well combined.
  6. Chill for at least 1 hour.
  7. Garnish with optional cooked shrimp or chicken and freshly chopped parsley, and serve.

Ingredients used in this Recipe

tomatoes black beans bell pepper pasta olives