Pasta with Corn and Lima Beans

Kathy W


This is a summertime favorite. Great for carry-ins and family get-togethers.


★★★★★ 1 vote

Stove Top


Add to Grocery List

  • 1 lb
    cut spaghetti (or if you can't find cut spaghetti, use thin pasta broken in thirds)
  • 1 pkg
    frozen lima beans (ford hook are the best)
  • 2 medium
    tomatoes, seeded and diced
  • 4
    ears of corn
  • 8
    green onions, thinly sliced
  • 1/2 c
    vegetable oil
  • 1/3 c
    fresh parsley, chopped
  • 3 Tbsp
    cider vinegar (start with 2 tbsp)
  • 2 Tbsp
    lemon juice (start with 1 tbsp)
  • 1 Tbsp
    sugar (start with 2 tsp)
  • ·
    salt and pepper to taste
  • ·
    bacon bits

How to Make Pasta with Corn and Lima Beans


  1. Cook pasta according to package directions. Rinse in cold water and drain well.
  2. Cook corn (in the husks), 2 ears at a time, in the microwave on high for 3 1/2 minutes. Shuck, cool and cut kernels from the cob.
  3. Cook lima beans according to package directions. Rinse with cold water and drain well.
  4. In a large bowl, combine pasta, corn, lima beans, tomatoes and green onions.
  5. In a small bowl, combine oil, vinegar, lemon juice, sugar, parsley, salt and pepper. Adjust seasoning. Pour over pasta and mix well.
  6. Sprinkle with bacon bits just before serving - Or serve on the side. (If you are vegetarian, you can use artificial bacon bits or omit)

Printable Recipe Card

About Pasta with Corn and Lima Beans

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian

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