Bow tie pasta salad with black beans, corn, and queso fresco
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.
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)
- Sun Basket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)
- 1 ounce queso fresco
Bow tie pasta is known as farfalle in Italian; according to pasta manufacturer Barilla, the shape dates back to the 1500s and originated in northern Italy. But the Italians don’t consider it to be shaped like a bow tie: farfalle means “butterflies.”
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.