Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Chickpea Pasta Salad
with corn on the cob

Active: 35 min Total: 35 min
This Labor Day we thought a warm weather meal like chickpea pasta salad and corn on the cob would be a good way to celebrate summer's end. Everything can be made ahead (just reheat the corn) if you want to keep things easy at dinner time.


Chickpea Pasta Salad:
  • Corn - 4 ears , husks removed
  • Cheese, fresh mozzarella - 4 oz , cubed
  • Tomatoes, roma - 3 , chopped
  • Spinach, baby - 4 oz , chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Pasta, fusilli - 8 oz (sub any small pasta shape)
  • Honey - 1/2 tsp
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Oil, olive - 3 Tbsp
  • Butter - 3 Tbsp


  1. Corn - Remove husks. (Can be done up to 2 days ahead)
  2. Cheese / Tomatoes / Spinach - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  3. Beans - Drain and rinse beans.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Fill a large stockpot with water. Season generously with salt. Bring to a boil. (You can cook both the corn and pasta in one pot, or to speed up the process, use two pots of water.)
  2. When water boils, add corn and boil until corn is tender, 7 to 8 minutes.
  3. Use tongs to remove corn from water and set aside (leave pot of water on the stove). Add pasta to boiling water and cook until tender.
  4. While pasta cooks, in a large mixing bowl, whisk together honey, vinegar and olive oil. Add beans, cheese, tomatoes and spinach to dressing.
  5. When pasta is finished, add it to the mixing bowl and toss everything to combine.
  6. Serve pasta salad with corn on the side. Enjoy corn with butter and some salt on top.



0 reviews