Brimming with fresh corn and tomatoes, this sturdy, savory pasta salad is a reliable offerings for summer company, and is easy enough for everyday meals. This is a delicious accompaniment to grilled vegetables or veggie burgers. Photos by Evan Atlas.
Recipe
![Pasta salad with white beans and corn](https://www.vegkitchen.com/wp-content/uploads/2007/11/TriPastaTomato1-200x200.jpg)
Pasta Salad with White Beans and Corn
Brimming with fresh corn and tomatoes, this sturdy, savory pasta salad is a reliable offerings for summer company, and is easy enough for everyday meals.
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Servings: 4 to 6
Calories: 326kcal
Ingredients
- 8 to 10 ounces rotelle rotini, or farfalle (bowtie pasta)
- 15- to 16- ounce can cannellini or navy beans drained and rinsed
- 2 cups cooked corn kernels preferably fresh (from 3 large ears)
- ½ cup sun-dried tomatoes preferably not oil-cured, or ½ cup sliced black olives such as kalamata
- 2 cups finely diced firm ripe tomatoes
- 2 to 3 scallions sliced
- Chopped fresh basil and oregano leaves as desired
- Prepared or homemade Vinaigrette about ⅓ or as desired to moisten
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
- Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well.
- Cover and refrigerate until needed, or let stand at least 15 minutes at room temperature to allow the flavors to blend before serving.
Nutrition
Calories: 326kcal | Carbohydrates: 66g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 1285mg | Fiber: 10g | Sugar: 10g | Vitamin A: 837IU | Vitamin C: 18mg | Calcium: 112mg | Iron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- VegKitchen has lots more recipes for using fresh corn.
- Here are more pasta salad recipes.
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