EXPLORE:

Bowtie pasta salad with black beans, corn, and red pepper vinaigrette

Vegetarian, Soy-Free

2 Servings, 680 Calories/Serving

20 – 30 Minutes

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

Get Recipes Delivered

Ingredients

  • 5 ounces whole wheat bowtie pasta
  • 1 ear corn
  • ½ cup cooked black beans
  • 1 or 2 shallots
  • 3 ounces cherry tomatoes
  • 1 lime
  • Fresh cilantro
  • 1 poblano (optional)
  • 2 ounces queso fresco
  • Sun Basket red pepper vinaigrette (roasted red bell peppers - olive oil - almonds - red wine vinegar - Dijon mustard - coconut sugar - salt - black pepper)
  • ½ teaspoon cayenne (optional)

Chef's Tip

Bow tie pasta is known as farfalle in Italian; according to pasta manufacturer Barilla, the shape dates back to the 1500s and originated from northern Italy. But the Italians don’t consider it to be shaped like a bowtie: farfalle means “butterflies.”

Instructions

1

Cook the pasta

Bring a medium sauce pot of generously salted water to a boil. Add the bowtie pasta and cook until tender, 10 to 12 minutes. Drain and set aside.
While the water heats and the bowtie pasta cooks, prepare the corn.

2

Prep and char the corn

  • Shuck the corn. Lay the cob flat and cut the kernels from the cob.
In a dry medium frying pan over medium-high heat, add the corn and cook, stirring occasionally, until just tender and lightly charred, 2 to 3 minutes.
While the corn cooks, prepare the remaining salad ingredients.

3

Prep the remaining salad ingredients

  • Rinse the black beans.
  • Peel and finely chop enough shallots to measure 2 tablespoons.
  • Cut the cherry tomatoes in half.
  • Juice half the lime; save the rest for another use.
  • Coarsely chop the cilantro; divide into two equal portions, one for the salad and one for garnish.
  • If using, remove the stem, ribs, and seeds from the poblano; cut the poblano lengthwise into thin strips, then coarsely chop crosswise. Wash your hands after handling.

4

Assemble the salad

In a large bowl, combine the bowtie pasta, corn, beans, shallots, tomatoes, lime juice, half the cilantro, and as much poblano as you like. Crumble the queso fresco on top. Add as much red pepper vinaigrette as you like and toss to coat. Season to taste with salt, pepper, and as much cayenne as you like.

5

Serve

Transfer the bowtie pasta salad to individual bowls and garnish with the remaining cilantro. Serve any remaining vinaigrette on the side.

Nutrition per serving: Protein: 22g (44% DV), Fiber: 13g (52% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 3.5g, Saturated Fat: 7g (35% DV), Cholesterol: 20mg (7% DV), Sodium: 830mg (35% DV), Carbohydrates: 79g (26% DV), Total Sugars: 8g, Added Sugars: 1g (2% DV). Not a significant source of trans fat. Contains: tree nuts, milk, wheat

Similar Recipes

Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean
Argentinian chicken with green rice and chimichurri
Paleo-Friendly, Gluten Free, Dairy-Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Gluten Free, Soy-Free