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Summertime Pasta Salad with Tomatoes, Corn and Jalapeno Pesto

This healthy pasta salad features bold summer flavors, including tomatoes, corn and black beans tossed in spicy, fresh pesto! It's also a great vegetarian side dish for potlucks and barbecues. Skill Level: Beginner

20 min Prep
20 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 408
Protein 14.8g
Total Carbohydrates 40.8g
Dietary Fiber 9.7g
Net Carbohydrates 31.1g
Sugar 2.8g
Total Fat 24.1g
Saturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 8.3mg
Sodium 381.0mg
SmartPoints® 11.0


  • 1/2 pound whole-wheat pasta, bow tie, rotini or penne
  • 14 ounces canned black beans, rinsed and drained
  • 1 pint cherry or grape tomatoes, sliced into thin rounds
  • 1 ear corn on the cob, shucked, fresh kernels
  • 1/2 cup crumbled feta cheese
  • 1 cup fresh parsley
  • 1 cup fresh basil
  • 1 jalapeno pepper, seeded and roughly chopped
  • 1 lemon, juiced
  • 1 clove fresh garlic, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin seeds
  • 1/2 cup olive oil
  • 1 dash ground black pepper


  1. Bring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Before draining, reserve some of the cooking water. Drain and return to the pot. Set aside.
  2. Toast the pumpkin seeds in a small skillet over medium heat, stirring frequently, until they are making little popping noises and turning lightly golden on the edges. Set aside to cool a bit.
  3. To make the pesto, combine the parsley, basil, jalapeno, lemon juice, garlic and salt in a food processor. Pour in the pumpkin seeds. Pulse a few times and then run the machine while drizzling in the olive oil until the mixture is well blended, scraping down the bowl as necessary.
  4. Pour enough pesto into the pasta to lightly coat it once tossed (you might not quite need all of it). Add a small splash of pasta cooking water and toss well.
  5. Transfer the pasta to a large serving bowl and add the drained black beans, sliced cherry tomatoes, fresh corn and feta cheese. Stir until combined. This salad tastes best after it's had a chance to marinate for about 30 minutes, but you can serve it right away if need be.


If you love cilantro, it can be used as a substitute for the basil in the pesto.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing