Spicy Southern Pasta Salad

with Veggie Penne

Barilla veggie penne pasta

Made with

Barilla Veggie Penne

  • Prep
  • Cook
  • Skill

  • 461
  • 11g
    Total Fat
  • 76g
    Total carbohydrate
  • 17g
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Ingredients for 6 people

  • 1 box Barilla® Veggie Penne
  • 3 tablespoons extra virgin olive oil
  • 2 cups fresh corn
  • 1 red onion, julienne
  • 1 cup canned black beans, drained
  • 8 oz. Greek yogurt (2%)
  • 4 garlic cloves, sliced thin and fried
  • ½ lemon, juiced
  • ½ lime, juiced
  • ½ cup chopped cilantro
  • ¼ cup chopped mint
  • ¼ cup Parmigiano-Reggiano cheese, shredded
  • Salt and pepper to taste


  • Bring a large pot of water to a boil and cook the pasta 1 minute less than required cooking time.
  • Drain the pasta and toss with 1 tablespoon of olive oil and place on a sheet tray to cool down.
  • Meanwhile, in a medium bowl combine the yogurt, lemon, and lime then season with salt and pepper and stir to combine.
  • In a large skillet add remaining oil and heat over high, add the corn and onion and sauté for a few minutes or until browned then set aside to cool down.
  • In a large bowl combine the pasta, vegetables, beans and herbs then gently toss to combine.
  • Before serving garnish each plate with fried garlic and shredded cheese.
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