Summer Corn Pasta Salad
Recipe type: side, vegan, vegetarian
Cuisine: salad, pasta salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This easy summer salad is packed with plant-based protein from black beans, whole grains and nut cheese and bursting with flavor from tri-color cherry tomatoes and sweet corn.
  • 8 ounces of dry penne pasta (brown rice or whole wheat)
  • 2 cups spinach
  • 1 can black beans, rinsed
  • 1 can sweet yellow corn, drained
  • 1 pint tricolor cherry tomatoes, washed and halved
  • 2 tablespoons extra virgin olive oil
  • ¼ cup white wine vinegar
  • ½ lemon, juiced
  • 1 tsp. fine sea salt + more to taste
  • ½ tsp. ground black pepper
  • 1 avocado, cubed
  • 4 ounces crumbled vegan cheese or tofu
  1. Cook pasta according to directions on package. Reserve boiling water.
  2. Place spinach leaves in a strainer. Pour boiling water over the leaves to wilt.
  3. Toss together pasta, spinach, corn, beans and tomatoes.
  4. In a small bowl, whisk together oil, vinegar and lemon juice.
  5. Toss pasta salad with the oil mixture.
  6. Season with salt and pepper.
  7. Fold in avocado cubes and crumbled cheese.
  8. Allow salad to cool in refrigerator for at least 30 minutes before serving.
*Shelled edamame is a great alternative to beans in this salad!
Recipe by Whitney E. RD at