Some dishes are a must-have in the summer. Two that top the list are baked beans and pasta salad. Here, Bush’s Baked Beans are added to mini farfalle (bowtie) pasta, crunchy cucumber, fresh tomatoes, and sweet summer corn, using the sweet and smoky sauce of the baked beans to dress the salad. It’s a marriage of two classic cook-out dishes that will have everyone asking for more.

Why you’ll love it

Key ingredients in Bush’s Baked Beans summer pasta salad

A crowd-pleasing, bean-forward pasta salad

Every forkful of this pasta salad has a bite of baked beans, al dente pasta, and fresh summer vegetables, providing the perfect balance of flavor and texture. The rich simmer sauce from a can of Bush’s Baked Beans acts as the perfect shortcut to a tangy, smoky pasta salad dressing that everyone will love.

Bush’s Baked Beans Summer Pasta Salad

Makes 14 cups; serves 12 to 14

3 medium lemons

1 medium red onion

1 (28-ounce) can Bush’s Baked Beans

2 teaspoons Dijon mustard

2 teaspoons kosher salt, plus more for pasta water

1/2 teaspoon black pepper

8 ounces dried mini farfalle pasta

1 pint cherry or grape tomatoes (about 2 cups)

1 medium English cucumber

2 cups fresh or frozen corn kernels (from about 2 ears if fresh)

1/3 cup fresh parsley leaves

1. Bring a large pot of heavily salted water to a boil. Meanwhile, juice 3 medium lemons until you have 2/3 cup. Dice 1 medium red onion (about 1 1/2 cups). Place the lemon juice, onion, 1 (28-ounce) can Bush’s Baked Beans, 2 teaspoons Dijon mustard, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper in a large bowl. Stir to combine.

2. Add 8 ounces dried mini farfalle pasta to the boiling water and cook according to the package directions until just tender, 7 to 9 minutes.

3. Meanwhile, prepare the following, adding each to the baked bean mixture as it is completed: Halve 1 pint cherry or grape tomatoes (or quarter if large, about 2 cups). Dice 1 medium English cucumber (about 3 cups). If using fresh corn, remove the husks and cut the kernels from the cob from 2 ears. (If using frozen corn, place 2 cups in a colander.) Coarsely chop 1/3 cup fresh parsley leaves.

4. When the pasta is ready, drain (over the frozen corn) in the colander and rinse with cold water to cool. Drain well. Add the pasta (and corn) to the baked bean mixture. Gently toss until combined. Taste and season with more kosher salt and black pepper as needed.

Recipe notes

Make ahead: The salad can be made up to a few hours ahead and refrigerated.

Storage: Refrigerate leftovers in an airtight container for up to four days.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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