In order to bring you the best organic produce, some ingredients may differ from those depicted.

Bow tie pasta salad with black beans, fresh corn, and queso fresco

Soy-Free, Vegetarian, No Added Sugar, <600 Calories

2 Servings, 600 Calories/Serving

20–35 Minutes

Pasta salad may be a summer staple, but you can enjoy it any time of the year! Ours features bow tie noodles, juicy grape tomatoes, and sweet corn tossed in a snappy red pepper vinaigrette.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces bow tie pasta
1 ear organic corn
1 organic green bell pepper
1 13.4 ounce carton cooked black beans
¼ pound organic grape or cherry tomatoes
4 or 5 sprigs organic fresh cilantro
Sunbasket red pepper vinaigrette (extra virgin olive oil - roasted red peppers - red wine vinegar - Dijon mustard - kosher salt)
1 ounce queso fresco

Nutrition per serving

Calories 600, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 390mg (17% DV), Total Carb. 89g (32% DV), Fiber 12g (43% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 20g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the bow tie pasta

Bring a medium sauce pot of generously salted water to a boil. Add the bow tie pasta and cook until just tender, 10 to 12 minutes. Drain and set aside. While the water is heating and the pasta is cooking, prepare the corn and bell pepper.

Prep and cook the corn and bell pepper

Shuck the corn. Lay the ear flat on a cutting board. Cut lengthwise down one side to remove the kernels, then rotate the ear so the shaved side is on the bottom; continue cutting away the kernels on the remaining sides.
Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-pieces.

In a dry large frying pan over medium-high heat, add the corn and cook, stirring occasionally, until just tender and lightly browned, 3 to 5 minutes. Transfer to a large bowl and season to taste with salt and pepper. Do not clean the plan.

In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Remove from the heat and add the pepper to the bowl with the corn.

While the corn and bell pepper are cooking, start preparing the remaining ingredients.

Prep the remaining ingredients

Rinse the black beans. Measure ½ cup [1 cup]; save the rest for another use.
Cut the tomatoes in half.
Coarsely chop the cilantro; set aside half for garnish.

Assemble the salad

To the bowl with the corn and bell pepper, add the pasta, beans, tomatoes, half the cilantro, and as much red pepper vinaigrette as you like (set aside any remaining vinaigrette for serving). Toss together and season to taste with salt and pepper.

Serve

Transfer the pasta salad to individual bowls. Crumble the queso fresco on top and garnish with the remaining cilantro. Serve any remaining vinaigrette on the side.

Kids Can!

Time the pasta.
Shuck the corn.
Rinse the black beans.
Divide the cilantro in half.
Crumble the queso fresco.

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