Chickpea Pasta Salad
with corn on the cob
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.
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Proteins
Cuisines
Ingredients
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
Prep
- Corn - Remove husks. (Can be done up to 2 days ahead)
- Cheese / Tomatoes / Spinach - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Beans - Drain and rinse beans.
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Make
- 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.)
- When water boils, add corn and boil until corn is tender, 7 to 8 minutes.
- 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.
- While pasta cooks, in a large mixing bowl, whisk together honey, vinegar and olive oil. Add beans, cheese, tomatoes and spinach to dressing.
- When pasta is finished, add it to the mixing bowl and toss everything to combine.
- Serve pasta salad with corn on the side. Enjoy corn with butter and some salt on top.
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