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

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

Signature Sauce

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

Vegetarian, Soy-Free

2 Servings, 480 Calories/Serving

20–35 Minutes

Our house-made red pepper vinaigrette pairs perfectly with whole wheat pasta, charred corn, and cherry tomatoes in this easy vegetarian meal.

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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 whole wheat bow tie pasta
  • 1 ear organic corn
  • ½ cup cooked black beans
  • 6 ounces organic grape or Sungold tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic poblano (optional)
  • Sunbasket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)
  • 1 ounce queso fresco

Nutrition per serving

Calories: 480, Protein: 17g (34% DV), Fiber: 11g (44% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 10mg (3% DV), Sodium: 390mg (16% DV), Carbohydrates: 71g (24% DV), Total Sugars: 6g, Added Sugars: (roasted red peppers contain added sugar): 0g (0% DV).
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.


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 heats and the pasta cooks, prepare the corn.


Prep and char the corn

  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
In a dry large frying pan over medium-high heat, add the corn and cook, stirring occasionally, until just tender and lightly charred, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the corn cooks, start preparing the remaining ingredients.


Prep the remaining ingredients

  • Rinse the black beans.
  • Cut the tomatoes in half.
  • Coarsely chop the cilantro; set aside half for garnish.
  • If using the poblano, remove the stem, ribs, and seeds; cut the poblano lengthwise into ¼-inch-wide strips, then crosswise into ¼-inch pieces. Wash your hands after handling.


Toss the salad

In a large bowl, toss together the pasta, corn, beans, tomatoes, half the cilantro, and as much poblano and red pepper vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.


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.
  • Crumble the queso fresco.