Pasta Salad with White Beans and Corn

Name: Pasta Salad with White Beans and Corn
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
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)); 1/2 cup sun-dried tomatoes (preferably not oil-cured, or 1/2 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; Salt and freshly ground black pepper (to taste)

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Prep Time: 20 minutes

Cook Time: 12 minutes

Total: 32 minutes

Servings: 4

Author : Veg Kitchen

pasta salad vegan pasta salad

Ingredients

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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))1/2 cup sun-dried tomatoes (preferably not oil-cured, or 1/2 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 VinaigretteSalt and freshly ground black pepper (to taste)

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Instructions

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Step 1

Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.

Step 2

Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well.

Step 3

Cover and refrigerate until needed, or let stand at least 15 minutes at room temperature to allow the flavors to blend before serving.

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