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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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from 1 vote
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Course:
Pasta salad
Cuisine:
Vegan / heathy
Diet:
Vegan, Vegetarian
Keyword:
pasta salad, vegan pasta salad
Prep Time:
20
minutes
minutes
Cook Time:
12
minutes
minutes
Total Time:
32
minutes
minutes
Servings:
4
to 6
Calories:
326
kcal
Author:
Veg Kitchen
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
US Customary
-
Metric
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:
326
kcal
|
Carbohydrates:
66
g
|
Protein:
16
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
197
mg
|
Potassium:
1285
mg
|
Fiber:
10
g
|
Sugar:
10
g
|
Vitamin A:
837
IU
|
Vitamin C:
18
mg
|
Calcium:
112
mg
|
Iron:
6
mg
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