Vegetarian Pasta Salad with Roasted Sweet Corn and Black Beans
A vibrant, protein-packed cold pasta salad combining roasted sweet corn, black beans, and a zesty lime dressing. This mexican-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, (from about 2 ears) fresh corn kernels, rinsed and drained canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1 1/2 cups (from about 2 ears) fresh corn kernels
- 1 cup, rinsed and drained canned black beans
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely diced red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1 tsp, divided salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 9-11 minutes until al dente. Drain and rinse under cold water to cool, then set aside.
- Step 2: While pasta cooks, preheat a skillet over medium-high heat. Add 1 1/2 cups fresh corn kernels and sauté for 5 minutes until lightly charred and fragrant. Remove from heat.
- Step 3: In a large bowl, combine the cooled pasta, roasted corn, 1 cup rinsed black beans, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
- Step 4: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the salad and toss gently to coat evenly.
- Step 5: Taste and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper if needed. Chill for 20 minutes before serving to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Pasta Salad with Roasted Sweet Corn and Black Beans take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Pasta Salad with Roasted Sweet Corn and Black Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Vegetarian Pasta Salad with Roasted Sweet Corn and Black Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Pasta Salad with Roasted Sweet Corn and Black Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Pasta Salad with Roasted Sweet Corn and Black Beans vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
