Summer Bean and Corn Pasta Salad
This Summer Bean and Corn Pasta Salad is packed with rotini pasta, cannellini beans, sweet corn, cucumber, tomato and feta, all tossed in a bright homemade lemon vinaigrette. It’s fresh, colourful and perfect for summer entertaining.
Whether you’re heading to a backyard BBQ, pool party, potluck, picnic or family gathering, this easy pasta salad is always a crowd-pleaser!
Made for BBQs and Potlucks.
This pasta salad is made with a beautiful zesty lemon vinaigrette and is perfect for BBQs, potlucks, picnics and warm-weather gatherings. Sam x
Perfect for Summer – fresh, colourful and ideal for outdoor entertaining
Great for Sharing – makes a large batch for BBQs, potlucks and family gatherings
Easy to Make Ahead – prepare in advance and simply toss before serving
Bean corn pasta salad video
Why this recipe works
This easy pasta salad is fresh, flavourful and designed for sharing:
Perfect for Summer
Light, fresh and ideal for warm-weather lunches, BBQs and outdoor entertaining.
Great for Potlucks
Makes a large batch and can be prepared ahead of time for parties and gatherings.
Packed with Fresh Flavours
A zesty lemon vinaigrette brings together the beans, vegetables and feta beautifully.
Easy to Make Ahead
Prepare it a few hours or even a day before serving.
Budget-Friendly
Made with simple pantry staples and fresh ingredients.
Ingredients you’ll need
Rotini Pasta
The spirals hold onto the vinaigrette and small ingredients in every bite.
Cannellini Beans
Creamy white beans that add protein and texture.
Corn Kernels
Bring natural sweetness and colour.
Cucumber
Adds freshness and crunch.
Tomato
Provides juicy bursts of flavour throughout the salad.
Feta Cheese
Adds creaminess and a salty finish.
Lemon Vinaigrette
Made with olive oil, lemon juice, red wine vinegar, Dijon mustard, honey and garlic for a bright, tangy dressing.
How to make summer pasta salad
Step 1: Add all of the dressing ingredients to a mason jar or glass jar with a lid. Seal tightly and shake well until combined. Refrigerate until ready to use.
Step 2: Bring a large pot of salted water to a boil. Cook the rotini according to the packet instructions, plus an additional 2 minutes. This helps keep the pasta soft once chilled rather than becoming firm and dry.
Step 3: Drain the pasta in a colander and rinse under cold water for 10-15 seconds. Shake off any excess water, then transfer to a large bowl. Drizzle with a little olive oil and gently toss to coat. This helps prevent the pasta from sticking together.
Step 4: Add the cooled pasta, cannellini beans, corn, cucumber and tomato to a large serving bowl.
Step 5: Pour over about three-quarters of the vinaigrette and gently toss to combine.
Step 6: Add the feta cheese, then drizzle over the remaining dressing and gently toss again until everything is evenly coated. Serve immediately or cover and refrigerate until ready to serve.
How to store
- Store: Transfer the pasta salad to an airtight container and refrigerate for up to 4 days.
- Make Ahead: This salad can be prepared up to 24 hours in advance. For the freshest flavour, reserve about 1/4 of the dressing and drizzle it over the salad just before serving.
- Refresh: If serving the next day and the pasta has absorbed some of the dressing, toss the salad well and add a squeeze of fresh lemon juice to freshen and revive the flavours.
- Serve: For the best texture, remove the pasta salad from the refrigerator 15-20 minutes before serving. This allows the pasta to soften slightly and the flavours to come through more fully.
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Summer Bean and Corn Pasta Salad
Ingredients
Method
- Prepare Vinaigrette: Add all of the dressing ingredients to a mason jar or glass jar with a lid. Seal tightly and shake well until combined. Refrigerate until ready to use.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the rotini according to the packet instructions, plus an additional 2 minutes. This helps keep the pasta soft once chilled rather than becoming firm and dry.
- Drain and Cool Pasta: Drain the pasta in a colander and rinse under cold water for 10-15 seconds. Shake off any excess water, then transfer to a large bowl. Drizzle with a little olive oil and gently toss to coat. This helps prevent the pasta from sticking together as it cools, although you can skip this step if preferred. Set aside to cool completely.
- Prepare Salad Ingredients: Drain and rinse the cannellini beans and drain the corn. Slice the cucumber and roughly chop the tomato. If your feta is sold in a block rather than pre-cubed, cut it into bite-sized cubes.
- Assemble Salad: Add the cooled pasta, cannellini beans, corn, cucumber and tomato to a large serving bowl.
- Dress Salad: Pour over about three-quarters of the vinaigrette and gently toss to combine. Add the feta cheese, then drizzle over the remaining dressing and gently toss again until everything is evenly coated. If making the salad a few hours ahead of time, I like to reserve about 1/4 of the dressing and drizzle it over just before serving for maximum freshness.
- Serve: Serve immediately or cover and refrigerate until ready to serve. Give the salad a good toss before serving, as some of the dressing may settle at the bottom of the bowl.
- Make Ahead Tip: If serving straight from the refrigerator, allow the pasta salad to sit at room temperature for 15-20 minutes before serving for the best texture. If making it a day ahead, reserve about 1/4 of the dressing and drizzle it over just before serving. If all the dressing has been absorbed, a squeeze of fresh lemon juice will help freshen and revive the salad.