Vegetarian Pasta Salad with Roasted Sweet Corn and Black Beans

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A vibrant, protein-packed cold pasta salad combining roasted sweet corn, black beans, and a zesty lime dressing. This Mexican-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs penne pasta, fresh corn kernels, 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.