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Corn and Tomato Pasta
with chickpea salad

Active: 30 min Total: 30 min

This light pasta makes a quick sauce from cherry tomatoes and adds crunch with sweet summer corn. Topped with tart goat cheese, it's guaranteed to become one of your favorite new pasta dishes. To make sure we get our protein, I pair our vegetarian dish with a hearty bean salad.

Ingredients

Servings:
4
Metric
Chickpea Salad with Red Peppers & Cucumbers:
  • English / Persian cucumbers - 1/2 lb
  • Red peppers - 1
  • Garbanzo beans (14 oz / 397 g can) - 1 can, rinsed
  • Basil - 2 sprigs, chopped
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Olive oil - 3 Tbsp
Corn and Tomato Pasta with Goat Cheese:
  • Garlic - 3 cloves, minced
  • Onions - 1, diced
  • Cherry tomatoes - 1 pint, halved
  • Corn - 3 cobs, kernels shaved
  • Basil - 1 to 2 sprigs, sliced into ribbons
  • Pasta (like bowtie) - 3/4 lb
  • Olive oil - 3 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Goat cheese - 4 oz, crumbled

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. For salad: Cucumbers / Red peppers / Chickpeas / Basil - Prep as directed.
  2. For pasta: Garlic / Onions / Tomatoes / Corn / Basil - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add pasta. Cook until al dente, tender but not soggy. Drain, reserving 1/2 cup (118 ml) of the salted pasta water.
  2. While pasta is cooking, heat a saute pan over medium heat. Add in olive oil, and then garlic and diced onions to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
  3. Add in tomatoes with red wine vinegar and another pinch of salt. Saute until they've broken down and formed a sauce, 8 to 10 minutes. Add in corn kernels and cook for another 2 to 3 minutes. Toss with drained pasta and reserved pasta water. Season to taste with salt and pepper. Serve with goat cheese and basil.
  4. Whisk together balsamic, mustard, and oil. Season to taste with salt & pepper.
  5. Toss vinaigrette with cucumbers, peppers, chickpeas, and basil and enjoy with pasta.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (22)
Gluten-free (1)
No ratings yet.
Paleo (0)
No ratings yet.
Vegetarian (0)

11 reviews

Made only the pasta, added leeks and lot soup of basil, red pepper flakes, white pepper.

By: Marisa
Posted: Mar 23, 2018
Diet: Original
0 Helpful

The (herbed) goat cheese really added to the flavor of the pasta.

By: Katy
Posted: Nov 02, 2013
Diet: Original
0 Helpful

I really liked the chickpea salad. However, the pasta wasn't my favorite. The flavor was okay, but a little bland, and I am not a fan of corn in a pasta dish--too much carb on carb action.

By: Kate
Posted: Oct 23, 2013
Diet: Original
0 Helpful

We forgot the chickpeas, and added some chicken to the pasta, so I guess we didn't make this exactly. Anyway, the tomato sauce was especially tasty!

By: Cynthia
Posted: Sep 11, 2013
Diet: Original
0 Helpful

Loved this! I would definitely serve this to friends and bask in their compliments.

By: Rosemary
Posted: Sep 05, 2013
Diet: Original
0 Helpful

So easy to make and tasted great!

By: Christina
Posted: Aug 31, 2013
Diet: Original
0 Helpful