Mid-summer weather is great for pasta salads that can be served warm or chilled. This version is inspired by the classic Southern vegetable dish - succotash. Smarts: Lima beans are a classic addition to succotash, but check the package for cooking directions. We found a wide range of cook times recommended in the options at our local grocery store as it will depend on whether the beans are blanched or pre-cooked before freezing. If you aren't a fan of lima beans, shelled edamame or another bean (like pinto or white beans) would work well.
Pasta / Lima beans (if using) - Boil pasta and lima beans according to package directions. Lima beans are sometimes pre-boiled before freezing and may need only to be boiled for a few minutes to cook properly. If the cook times are similar, you can add both of these ingredients to a pot of salted boiling water at the same time, or get one started boiling and add the second ingredient after a few minutes. (Note: If not using lima beans, just cook pasta now and wait to add other beans.) (Can be done up to 5 days ahead)
Onions / Vegan sausage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make dressing - Whisk together oregano, red pepper flakes, mustard, honey, and lemon juice. Add olive oil while whisking. (Can be done up to 5 days ahead)
Corn - If using fresh corn, slice kernels off cobs. If using frozen, defrost in the microwave. (Can be done up to 2 days ahead)
Tomatoes / Beans (if using a canned beans instead of frozen lima beans) - Prep as directed.
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Heat a wok or skillet over medium-high heat. Add cooking oil and then onions and vegan sausage. Saute until onions are opaque and sausage is lightly browned, ~5 minutes.
Add corn and beans (if using something other than lima beans) and saute until warmed through, ~2 minutes.
Remove pan from heat and transfer ingredients to a large mixing bowl.
To mixing bowl, add pasta / lima beans, tomatoes, and dressing. Season with some salt and pepper. Enjoy!