Summer Bean and Corn Pasta Salad
Summer Bean and Corn Pasta Salad made with rotini pasta, cannellini beans, corn, cucumber, tomato and feta tossed in a fresh lemon vinaigrette.
Servings 6 people
Ingredients
Vinaigrette Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup red wine vinegar
- 1 1/2 tsp Dijon mustard
- 2 tsp runny honey
- 2 cloves garlic, minced
- 1/4 tsp fine salt
- 1/4 tsp cracked black pepper
Pasta Salad
- 17.6 oz rotini/spiral pasta
- 14.1 oz. can cannellini beans, drained and rinsed
- 14.1 oz. can corn kernels, drained
- 1 large cucumber, sliced into half moons
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese cubes, or feta block cut into cubes
Instructions
- 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.
Video
Notes
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.