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Succotash Pasta Salad
with corn / lima beans / vegan sausage

Active: 40 min Total: 40 min
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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Succotash Pasta Salad:
  • Pasta, fusilli or penne - 8 oz
  • Lima beans, frozen - 1 1/2 cups (sub shelled edamame or canned beans like pinto or white)
  • Onions, medium - 1 , chopped
  • Vegan sausage - 8 oz , sliced
  • Corn kernels - 1 cup , sliced off the cob or frozen and defrosted
  • Tomatoes, roma - 3 , chopped
  • Oil, cooking - 1 Tbsp
Pasta Salad Dressing:
  • Oregano, dried - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 2 tsp
  • Lemon juice - 1 Tbsp
  • Oil, olive - 4 Tbsp

Nutrition Facts

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Prep

  1. 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)
  2. Onions / Vegan sausage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. 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)
  4. Corn - If using fresh corn, slice kernels off cobs. If using frozen, defrost in the microwave. (Can be done up to 2 days ahead)
  5. Tomatoes / Beans (if using a canned beans instead of frozen lima beans) - Prep as directed.

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Make

  1. 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.
  2. Add corn and beans (if using something other than lima beans) and saute until warmed through, ~2 minutes.
  3. Remove pan from heat and transfer ingredients to a large mixing bowl.
  4. To mixing bowl, add pasta / lima beans, tomatoes, and dressing. Season with some salt and pepper. Enjoy!

Nutrition Facts

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