Why You’ll Love It

Bush’s Baked Beans are the star of this summery pasta salad, where they are tossed with miniature bowtie pasta, fresh summer vegetables, and a sweet and tangy dressing made from the baked bean sauce.
This pasta salad skips the mayo, and you won’t miss it. The dressing is made from fresh lemon juice added to the baked bean sauce, giving it a sweet, savory, and smoky flavor.

Key Ingredients in Bush’s Baked Beans Summer Pasta Salad

Bush’s Baked Beans: Tender baked beans slow-cooked in a savory sauce do double duty in this pasta salad. The beans add a creamy element to every bite, while the sweet and smoky sauce, made with its signature spices, is the foundation for the pasta salad’s dressing.
Mini farfalle pasta: Bowtie pasta is a classic choice for pasta salad. Miniature farfalle pasta is best for this recipe because it’s easier to get a bit of everything in a single bite.
Summer vegetables: Include a variety of colorful seasonal vegetables, such as ripe cherry tomatoes, sweet summer corn, and crunchy English cucumbers.
Lemon: Fresh lemon juice, from about three medium lemons, adds brightness to the pasta salad dressing.

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.

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