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

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.

5 from 1 vote

Print Pin Rate

Course: Pasta salad

Cuisine: Vegan / heathy

Diet: Vegan, Vegetarian

Keyword: pasta salad, vegan pasta salad

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: to 6

Calories: 326kcal

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.